Fried Batilgian
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INGREDIENTS
- Salt to taste
- rounds
- 1/4 c olive oil
- 1 lg Eggplant, cut into 1/2 inch
- 2 Eggs ; beaten
- 1/4 c Vegetable oil
INSTRUCTIONS
Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg & fry for about 4 minutes on each side, till browned. The coating will be crisp & the eggplant tender. Reduce heat if necessary. Drain on paper towels & sprinkle with salt. Serve immediately. "Sundays at Moosewood Restaurant Cookbook"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (92g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 193 | ||
| Calories from Fat: 149 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.6g | 22 % | |
| Saturated Fat 3.3g | 17 % | |
| Monounsaturated Fat 8.6g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 352.5mg | 108 % | |
| Sodium 142.6mg | 5 % | |
| Potassium 111.7mg | 3 % | |
| Total Carbohydrate 0.6g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.6g | ||
| Protein 10.5g | 15 % | |
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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: 193
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