French Fried Eggplant
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INGREDIENTS
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT : 1. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN. 2. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 4. 3. RECONSTITUTE MILK; COMBINE WITH EGGS. 4. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL. 5. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS. 6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. NOTE: IN STEP 1, 22 LB 2 OZ FRESH EGGPLANT A.P. WILL YIELD 18 LB PEELED, SLICED EGGPLANT. Recipe Number: Q02800 SERVING SIZE: 2 TO 3 SLI From the
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (125g) | ||
| Recipe Makes: 100 Servings | ||
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| Calories: 31 | ||
| Calories from Fat: 5 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 18.7mg | 6 % | |
| Sodium 11mg | 0 % | |
| Potassium 30.9mg | 1 % | |
| Total Carbohydrate 5.1g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 4.8g | ||
| Protein 1.4g | 2 % | |
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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. |
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Calories per serving: 31
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