Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the spices and stir with a fork or your hands to thoroughly combine.
Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
I used generic pasta sauce and infused it with garlic, white wine, black pepper, salt, garlic powder and thyme. Tasted great with this recipe
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1536 (87%)|
|Amt Per Serving||% DV|
|Total Fat 170.7g||228 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 105.4g|
|Polyunsanturated Fat 48.1g|
|Cholesterol 139.6mg||43 %|
|Sodium 446.6mg||15 %|
|Potassium 607mg||16 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 42.5g|
|Protein 13.9g||20 %|
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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: 1763
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