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Add a photoServings: 2
Ingredients
- 1/3 c. cornstarch
- 1 lrg egg
- 1/2 tsp coarse salt plus additional for sprinkling the eggplant
- 1 c. fresh bread crumbs
- 1 sm eggplant (about 1/4 lb.), cut crosswise into 1/4 inch-thick slices vegetable oil for deep-frying lemon wedges if you like
Directions
- Put the cornstarch, the egg beaten with 1/2 tsp. of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mix, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375 F. oil for 1 minute on each side, or possibly till they are golden, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
- Serves 2 as a side dish or possibly first course.
- NOTE from the person who submitted this recipe: The Italians use eggplant in many of their dishes because beef is rare and very expensive in Italy. When cooked properly it can almost have the taste of meat. I once had a casserole when I was there that I thought was made from beef and was pleasantly surprised when I was told which the main ingredient was EGGPLANT!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 2 servings | |
| Calories 374 | |
| Calories from Fat 50 | 13% |
| Total Fat 5.67g | 7% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1017mg | 42% |
| Potassium 566mg | 16% |
| Total Carbs 69.1g | 18% |
| Dietary Fiber 8.9g | 30% |
| Sugars 7.9g | 5% |
| Protein 12.24g | 20% |
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