Directions:
- Pare eggplant.
- Cut in half lengthwise, then cut crosswise makeing 1/2-inch thick slices.
- Combine egg and water.
- Dip eggplant in egg mixture, then in mixture of bread crumbs, salt, and pepper.
- Cook eggplant in hot oil for 2 to 3 minutes on each side, or till tender and brown.
- Drain on paper towels.
- Sprinkle with additional salt.
- Keep warm in slow oven while cooking remaining eggplant.
- Makes 4 to 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.74 Kcal (409 kJ) | ||
| Calories from fat | 15.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 407.49mg | 17% | |
| Potassium | 304.24mg | 6% | |
| Total Carbs | 16.72g | 6% | |
| Sugars | 5.39g | 22% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.13 Kcal (285 kJ) | ||
| Calories from fat | 11.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 3% | |
|---|---|---|---|
| Cholesterol | 28.52mg | 14% | |
| Sodium | 284.02mg | 17% | |
| Potassium | 212.05mg | 6% | |
| Total Carbs | 11.65g | 6% | |
| Sugars | 3.76g | 22% | |
| Dietary Fiber | 2.87g | 16% | |
| Protein | 3.02g | 9% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.6mg | 5% | |
| Calcium | 29.2mg | 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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