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Fried Eggplant Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1 Cup (16 tbs) (fine)|
|Parmesan cheese||2 Tablespoon, grated|
Serving size: Complete recipe
Calories 1375 Calories from Fat 990
% Daily Value*
Total Fat 112 g173%
Saturated Fat 66.6 g332.8%
Trans Fat 0 g
Cholesterol 685.3 mg
Sodium 2951.6 mg123%
Total Carbohydrates 64 g21.4%
Dietary Fiber 17.8 g71.4%
Sugars 15 g
Protein 36 g71.2%
Vitamin A 70.8% Vitamin C 16.8%
Calcium 56.9% Iron 31.3%
*Based on a 2000 Calorie diet
Remove from heat, skim off and discard foam.
Pour off clear yellow oil and discard sediment in bottom of pan.
Pour enough of the clear yellow oil (clarified butter) into a large heavy skillet to coat the bottom well.
Mix bread crumbs and cheese in a flat dish.
Beat eggs, salt and pepper together in another flat dish.
Cut eggplant (unpeeled) into slices 1/8 inch thick.
Dip these slices first into egg then into crumbs to coat both sides.
Fry slices quite quickly just until golden.
Lift out as they brown and drain on paper towelling.
Keep slices hot in low oven (200 degrees) while you complete frying.
Add more of the clarified butter to skillet as it is needed.
Note: In this menu, the eggplant can be kept warm in the lower part of the oven under the broiler pan.