Try this Fried Eggplant recipe, or contribute your own.
Suggest a better descriptionPour a little sifted all purpose flour on a plate and add some salt.
Pour a little cornmeal in a plate and add some salt and pepper.
(Take it easy on the salt because you added some to the flour and the cornmeal and your about to add some more salt.)
Slice your eggplant.
Salt your eggplant slices on both sides and then wait.
What will happen next is the salt will start drawing the water out of the eggplant. The water will help the flour stick.
Forgot to mention earlier. Beat one egg and add a little water.
So after you flour the eggplant then dip in the egg wash and fry it up.
You want the oil just hit enough to fry. Don’t overheat your oil.
When your eggplant is golden brown then drain on paper towels. Eat’em while they’re hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (687g) | ||
Recipe Makes: 1 | ||
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Calories: 439 | ||
Calories from Fat: 11 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 15mg | 1 % | |
Potassium 1276.6mg | 34 % | |
Total Carbohydrate 109.9g | 32 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 90.9g | ||
Protein 5.9g | 8 % | |
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: 439
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