Try this French-Fried Eggplant recipe, or contribute your own.
Suggest a better descriptionPeel eggplant nad cut into finger-size strips. Sprinkle with salt and pepper. Combine egg and water; mix well. Dredge strips in flour; then dip in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until golden brown. Drain on paper towels. Yield: 4-6 servings. Submitted to magazine by Eloise Haynes, Greenville, Mississippi MC formatting by bobbi744@sojourn.com Recipe by: Southern Living Magazine September, 1981, p. 220 Posted to MC-Recipe Digest by Roberta Banghart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (178g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 150 | ||
Calories from Fat: 20 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 295.9mg | 10 % | |
Potassium 381.7mg | 10 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 21.8g | ||
Protein 6g | 9 % | |
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: 150
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.