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Ingredients
1 small eggplant
¾ cup fine fresh bread crumbs
¼ cup freshly grated Parmesan cheese
1 egg
⅓ cup water
Salt and freshly ground pepper to taste
Flour for dredging
4 tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
11 grams carbs; 46 milligrams cholesterol; 225 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 384 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the eggplant into 8 slices about ½ inch thick. Set aside.
- Step 2
Combine the bread crumbs and cheese. Set aside.
- Step 3
Mix the egg, water, salt and pepper. Blend well and set aside.
- Step 4
Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated.
- Step 5
Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.
Private Notes
Comments
My husband accidentally bought Italian flavored breadcrumbs, it it still turned out great. Yummy. Will definitely make again!