Directions:
- Cut eggplant into 1cm/ 1/2 inch slices.
- Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
- Wipe slices dry on paper towels.
- Beat egg lightly in bowl with milk, spice and seasoning.
- Spread cornmeal on a plate.
- Heat oil for frying.
- Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
- Drain on kitchen paper and keep warm until all slices are fried.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.43 Kcal (701 kJ) | ||
| Calories from fat | 21.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Cholesterol | 41.53mg | 14% | |
| Sodium | 96.87mg | 4% | |
| Potassium | 427.6mg | 9% | |
| Total Carbs | 32.46g | 11% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 5.8g | 23% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.04 Kcal (373 kJ) | ||
| Calories from fat | 11.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 4% | |
|---|---|---|---|
| Cholesterol | 22.09mg | 14% | |
| Sodium | 51.52mg | 4% | |
| Potassium | 227.4mg | 9% | |
| Total Carbs | 17.26g | 11% | |
| Sugars | 3.44g | 26% | |
| Dietary Fiber | 3.09g | 23% | |
| Protein | 3.21g | 12% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.7mg | 7% | |
| Calcium | 30.8mg | 6% | |
* 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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