Directions:
- Put cornstarch, egg beaten with 1/2 teaspoon salt and bread crumbs in separate small dishes.
- Dredge each eggplant slice in cornstarch coating thoroughly and shaking off excess.
- Coat with egg mixture and dredge in bread crumbs pressing on crumbs to make them adhere.
- Transfer eggplant as it is coated to paper towels and let it dry slightly.
- In a deep heavy skillet fry eggplant slices in batches in 1/2 oil preheated to 375.
- Pre one minute on each side then transfer to paper towel and drain well.
- Sprinkle eggplant lightly with additional salt and serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.84 Kcal (460 kJ) | ||
| Calories from fat | 15.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 3% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 338.02mg | 14% | |
| Potassium | 47.03mg | 1% | |
| Total Carbs | 19.45g | 6% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 3.42g | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 324.26 Kcal (1358 kJ) | ||
| Calories from fat | 46.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 3% | |
|---|---|---|---|
| Cholesterol | 91.52mg | 10% | |
| Sodium | 997.89mg | 14% | |
| Potassium | 138.84mg | 1% | |
| Total Carbs | 57.42g | 6% | |
| Sugars | 3.19g | 4% | |
| Dietary Fiber | 2.86g | 4% | |
| Protein | 10.11g | 7% | |
| Iron | 3.1mg | 6% | |
| Calcium | 111.8mg | 4% | |
* 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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