Directions:
- Cut eggplant crosswise into 1/8-inch-thick slices.
- Dip eggplant slices in egg, and dredge in breadcrumbs.
- Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm.
- Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.25 Kcal (817 kJ) | ||
| Calories from fat | 58.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 10% | |
|---|---|---|---|
| Cholesterol | 145mg | 48% | |
| Sodium | 319.68mg | 13% | |
| Potassium | 321.77mg | 7% | |
| Total Carbs | 23.47g | 8% | |
| Sugars | 6.42g | 26% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 10.17g | 20% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 130.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 79.06 Kcal (331 kJ) | ||
| Calories from fat | 23.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 10% | |
|---|---|---|---|
| Cholesterol | 58.71mg | 48% | |
| Sodium | 129.44mg | 13% | |
| Potassium | 130.28mg | 7% | |
| Total Carbs | 9.5g | 8% | |
| Sugars | 2.6g | 26% | |
| Dietary Fiber | 1.75g | 17% | |
| Protein | 4.12g | 20% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.7mg | 9% | |
| Calcium | 53mg | 13% | |
* 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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