Directions:
- In a large skillet, preheat oil. Season the eggplant with salt.
- In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add flour to make a light batter. Soak the eggplant slice in the light batter.
- Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.04 Kcal (2722 kJ) | ||
| Calories from fat | 292.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.48g | 50% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 1377.79mg | 57% | |
| Potassium | 1089.94mg | 23% | |
| Total Carbs | 80.96g | 27% | |
| Sugars | 29.46g | 118% | |
| Dietary Fiber | 11.01g | 44% | |
| Protein | 11.83g | 24% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 2.8mg | 16% | |
| Calcium | 157.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 176.87 Kcal (741 kJ) | ||
| Calories from fat | 79.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 50% | |
|---|---|---|---|
| Cholesterol | 22.27mg | 27% | |
| Sodium | 374.89mg | 57% | |
| Potassium | 296.57mg | 23% | |
| Total Carbs | 22.03g | 27% | |
| Sugars | 8.02g | 118% | |
| Dietary Fiber | 3g | 44% | |
| Protein | 3.22g | 24% | |
| Vitamin C | 1.2mg | 8% | |
| Iron | 0.8mg | 16% | |
| Calcium | 42.9mg | 16% | |
* 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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