Try this Batter-Fried Eggplant recipe, or contribute your own.
Suggest a better descriptionThe Black Angus Country Inn, Glenmoore, PA Cut eggplant into 1/2" rounds, then into 2 1/2" strips. Dust lightly with flour, shake off excess and set aside. Combine eggs and milk in med bowl and blend until smooth. In another bowl, mix breadcrumbs, Parmesan, onion salt, salt and pepper. Dip eggplant strips into egg mixture, then coat completely with seasoned breadcrumbs. Shake off excess and place in single layer on baking sheet. Chill thoroughly at least 2 hrs, or overnight. Heat oil to 375 F. Fry strips a few at a time until golden, 3 mins. Drain. Sprinkle with salt and serve immediately. S: Fav Rest Rs, Bon A Posted to MM-Recipes Digest V3 #335 From: BobbieB1@aol.com Date: Sat, 7 Dec 1996 10:53:31 -0500
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 6 | ||
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Calories: 778 | ||
Calories from Fat: 304 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 358mg | 110 % | |
Sodium 2034.4mg | 70 % | |
Potassium 599.1mg | 16 % | |
Total Carbohydrate 91.7g | 27 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 83.1g | ||
Protein 28.3g | 40 % | |
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: 778
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