Directions:
- Cut the peeled eggplant into about 1/2-inch thick slices.
- In a shallow bowl whisk eggs with water.
- In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper.
- Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices).
- Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture.
- Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet).
- Remove to a large serving plate (these are best when served right away).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.32 Kcal (529 kJ) | ||
| Calories from fat | 28.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 64.13mg | 21% | |
| Sodium | 478.43mg | 20% | |
| Potassium | 306.46mg | 7% | |
| Total Carbs | 18.49g | 6% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 79.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.96 Kcal (264 kJ) | ||
| Calories from fat | 14.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 5% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 21% | |
| Sodium | 238.46mg | 20% | |
| Potassium | 152.75mg | 7% | |
| Total Carbs | 9.22g | 6% | |
| Sugars | 2.91g | 23% | |
| Dietary Fiber | 2.1g | 17% | |
| Protein | 2.92g | 12% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.5mg | 6% | |
| Calcium | 39.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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