Breaded Sliced Eggplant
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small eggplant
- ¾cup fine fresh bread crumbs
- ¼cup freshly grated Parmesan cheese
- 1egg
- ⅓cup water
- Salt and freshly ground pepper to taste
- Flour for dredging
- 4tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
230 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 388 milligrams sodium
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!