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 serving platter; sprinkle evenly with cheese, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.17 Kcal (545 kJ) | ||
| Calories from fat | 38.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 96.67mg | 32% | |
| Sodium | 213.12mg | 9% | |
| Potassium | 214.51mg | 5% | |
| Total Carbs | 15.64g | 5% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.06 Kcal (331 kJ) | ||
| Calories from fat | 23.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 7% | |
|---|---|---|---|
| Cholesterol | 58.71mg | 32% | |
| Sodium | 129.44mg | 9% | |
| Potassium | 130.28mg | 5% | |
| Total Carbs | 9.5g | 5% | |
| Sugars | 2.6g | 17% | |
| Dietary Fiber | 1.75g | 12% | |
| Protein | 4.12g | 14% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 53mg | 9% | |
* 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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