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Crisp Fried Eggplant Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion salt||1⁄4 Teaspoon|
|Seasoned dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||9 Tablespoon|
Calories 276 Calories from Fat 208
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 1.9 mg
Sodium 159.9 mg6.7%
Total Carbohydrates 14 g4.6%
Dietary Fiber 1.5 g6%
Sugars 2 g
Protein 3 g6.3%
Vitamin A 0.7% Vitamin C 1.3%
Calcium 3.4% Iron 4.4%
*Based on a 2000 Calorie diet
1 Cut eggplant crosswise into 12 to 14 thin slices, about 1/8 inch thick. Set aside.
2. Preheat a 10-inch microwave browning skillet at 100% (HIGH) for 4 minutes.
3 In a pie plate, beat together flour, milk, egg white and onion salt.
4 Place bread crumbs in a pie plate.
5 Dip eggplant slices in batter, then in bread crumbs; press crumbs in with fingers.
6 Place crumb-coated slices on a wire rack over waxed paper.
7 To preheated browning skillet, add 3 tablespoons oil.
8 Quickly add 4 to 5 eggplant slices in a single layer.
9 Microwave, uncovered, at 100% (HIGH) for 1 minute.
10 Turn slices; microwave at 100% (HIGH) for 30 seconds or until tender.
11 Keep warm in a 200 degrees farenheit (95 C) oven while preparing remaining slices.
12 Wipe out browning skillet with paper towels, being careful not to touch hot skillet.
13 Preheat browning skillet at 100% (HIGH) for 3 minutes.
14 Add 3 tablespoons oil.
15 Quickly add 4 to 5 more crumb-coated slices; microwave as before.
16 Repeat with remaining slices and oil, wiping out and preheating browning skillet as before.
17 Serve hot.