Directions:
- In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
- Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
- Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
- In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1043.78 Kcal (4370 kJ) | ||
| Calories from fat | 370.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.12g | 63% | |
|---|---|---|---|
| Cholesterol | 85.56mg | 29% | |
| Sodium | 1868.69mg | 78% | |
| Potassium | 1830.85mg | 39% | |
| Total Carbs | 148.24g | 49% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 16.27g | 65% | |
| Protein | 19.01g | 38% | |
| Vitamin C | 50.3mg | 84% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 20.2mg | 112% | |
| Calcium | 173.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 212.82 Kcal (891 kJ) | ||
| Calories from fat | 75.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 63% | |
|---|---|---|---|
| Cholesterol | 17.44mg | 29% | |
| Sodium | 381.01mg | 78% | |
| Potassium | 373.29mg | 39% | |
| Total Carbs | 30.22g | 49% | |
| Sugars | 1.8g | 35% | |
| Dietary Fiber | 3.32g | 65% | |
| Protein | 3.88g | 38% | |
| Vitamin C | 10.3mg | 84% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 4.1mg | 112% | |
| Calcium | 35.5mg | 17% | |
* 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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