Directions:
- Cut eggplant into 8 slices 1/2 thick then set aside.
- Combine the bread crumbs and cheese then set aside.
- Mix egg, water, salt and pepper then blend well and set aside.
- Dip eggplant in flour on both sides then remove excess and dip in egg mixture.
- Remove excess and dip into bread crumb mixture and pat firmly so they are evenly coated.
- Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant.
- Cook until golden brown on both sides then drain on paper towels.
- Repeat with the remaining eggplant and oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.49 Kcal (751 kJ) | ||
| Calories from fat | 105.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 30.95mg | 10% | |
| Sodium | 271.6mg | 11% | |
| Potassium | 219.16mg | 5% | |
| Total Carbs | 14.66g | 5% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 5.07g | 10% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 148.69 Kcal (623 kJ) | ||
| Calories from fat | 87.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 18% | |
|---|---|---|---|
| Cholesterol | 25.64mg | 10% | |
| Sodium | 224.99mg | 11% | |
| Potassium | 181.55mg | 5% | |
| Total Carbs | 12.15g | 5% | |
| Sugars | 3.24g | 16% | |
| Dietary Fiber | 2.5g | 12% | |
| Protein | 4.2g | 10% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.7mg | 5% | |
| Calcium | 69.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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