Cut the Eggplant into 2 cm slices.Combine the breadcrumbs, 1/2 the sumac, the parmesan, mint, parsley, lemon zest and seasoning. Whisk the eggs with the dash of milk and place the flour in a plate. Dust the eggplant slices with flour, dip them in the egg mix, then coat with the breadcrumbs.
Heat the olive oil ( or the George Foreman grill) and fry the eggplants slowly in batches for about 3-4 minutes until golden brown. Remove and drain on kitchen paper. Season with a little salt and sprinkle with the remaining sumac.
Serve with tabbouleh and lemon wedges
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|Serving Size: 1 Serving (613g)|
|Recipe Makes: 4|
|Calories from Fat: 1056 (57%)|
|Amt Per Serving||% DV|
|Total Fat 117.4g||156 %|
|Saturated Fat 66.8g||334 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 6g|
|Cholesterol 384.1mg||118 %|
|Sodium 5946.6mg||205 %|
|Potassium 947.5mg||25 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 43.4g|
|Protein 152.3g||218 %|
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Calories per serving: 1868
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