Try this Fried Eggplant with Sifted Confectoniers Sugar recipe, or contribute your own.
Suggest a better descriptionEMERIL LIVE SHOW #EMIA44 In a large skillet, preheat enough oil to pan-fry the eggplant, about 1/4 cup. Season the eggplant with salt. In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add in enough flour to make a light batter. Soak the eggplant slice in the light batter. Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar. Yield: about 4 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1007 | ||
Calories from Fat: 448 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 700.4mg | 24 % | |
Potassium 681.6mg | 18 % | |
Total Carbohydrate 79.4g | 23 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 79.1g | ||
Protein 63g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1007
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