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Add a photoImagine what you can do with an eggplant besides preparing it as a parmigiana or stir-frying it with other vegetables.Well, here's a very simple recipe that can turn your eggplant into a delicious, crunchy yet juicy appetizer or side dish. Not a lot of ingredients are needed, just Chinese eggplants, egg and bread crumbs. It's quick and easy.
Servings: 4
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Ingredients
- 2 Chinese eggplants, sliced lengthwise into thin, 3-inch pieces
- 1 egg, beaten
- 1 cup, Panko bread crumbs
- Salt and pepper to taste
- Olive oil for frying
- Ketchup for the dip
- 1/2 cup, chopped green onions for garnish
Directions
- Heat Olive oil in a large frying pan over medium-high heat.
- Season eggplant pieces with salt and pepper to taste.
- Dip each eggplant piece into the egg batter before coating both sides with bread crumbs.
- Fry breaded eggplant pieces until the breading turns golden brown. Remove from heat and place on a plate lined with paper towel to drain excess oil.
- Garnish eggplants with green onions and serve with ketchup or your favorite dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 26 | 15% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 235mg | 10% |
| Potassium 533mg | 15% |
| Total Carbs 31.35g | 8% |
| Dietary Fiber 7.8g | 26% |
| Sugars 6.74g | 4% |
| Protein 7.11g | 11% |
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