1. Peel and cut eggplant into finger sized strips. Sprinkle with 1 teaspoon salt, cover with water and let "sweat for 1 hour". Drain and pat dry with paper towels. 2. Combine flour, salt, egg, milk and oil, beat well. 3. Dip strip into batter. Fry in hot oil until golden brown. Drain well. Posted to recipelu-digest Volume 01 Number 305 by RecipeLu
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|Serving Size: 1 Serving (823g)|
|Recipe Makes: 1|
|Calories from Fat: 122 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 216.4mg||67 %|
|Sodium 112.9mg||4 %|
|Potassium 1692.7mg||45 %|
|Total Carbohydrate 154.8g||46 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 129.7g|
|Protein 30.3g||43 %|
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Calories per serving: 843
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