Directions:
- Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
- Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
- Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
- Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
- Fry 2 to 3 minutes or until well browned.
- Drain on paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.2 Kcal (298 kJ) | ||
| Calories from fat | 41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 55.23mg | 18% | |
| Sodium | 328.72mg | 14% | |
| Potassium | 93mg | 2% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 2.75g | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 53.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 287.67 Kcal (1204 kJ) | ||
| Calories from fat | 165.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 7% | |
|---|---|---|---|
| Cholesterol | 223.15mg | 18% | |
| Sodium | 1328.05mg | 14% | |
| Potassium | 375.73mg | 2% | |
| Total Carbs | 20.42g | 2% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 1.11g | 1% | |
| Protein | 11.12g | 6% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2mg | 3% | |
| Calcium | 217.4mg | 5% | |
* 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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