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Add a photoServings: 1
Ingredients
- 1 sm Eggplant
- 3/4 c. Bread Crumbs, fresh
- 1/4 c. Parmesan Cheese, grated
- 1 x Egg
- 1/4 c. Water Salt & Pepper, to taste Flour for dredging
- 4 tsp Oil
Directions
- Cut the eggplant into 8 slices about 1/2" thick. Set aside. Combine the bread crumbs and cheese. Set aside. mix the egg, water, salt and pepper. Blend well and set aside. Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mix. Remove the excess and dip into the cheese-bread crumb mix. Pat the slices firmly so they are proportionately coated. Heat 2 Tablespoons of oil in a non-stick skillet and add in 4 slices of the eggplant. Cook till golden on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 598g | |
| Calories 781 | |
| Calories from Fat 310 | 40% |
| Total Fat 35.11g | 44% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.46g | |
| Cholesterol 208mg | 69% |
| Sodium 1109mg | 46% |
| Potassium 1155mg | 33% |
| Total Carbs 88.74g | 24% |
| Dietary Fiber 17.5g | 58% |
| Sugars 18.06g | 12% |
| Protein 31.17g | 50% |
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