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Sauteed Eggplant Slices Recipe
|Brown rice flour||1⁄3 Cup (5.33 tbs)|
|Toasted sesame seeds||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Safflower oil||1⁄2 Tablespoon, combined with sesame oil|
|Sesame oil||1⁄2 Tablespoon, combined with safflower oil|
Serving size: Complete recipe
Calories 403 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 496.4 mg20.7%
Total Carbohydrates 64 g21.2%
Dietary Fiber 15 g59.8%
Sugars 9 g
Protein 9 g18.5%
Vitamin A 2% Vitamin C 24.3%
Calcium 9.4% Iron 16.4%
*Based on a 2000 Calorie diet
Combine flour, salt, and seeds.
Dip each eggplant slice in lemon juice and then into flour mixture, coating both sides.
Cover bottom of pan generously with oil.
Saute in hot oil over medium heat until centers are tender and outside is crisp.
Add more oil when slices are turned so bottom of pan is again lightly covered.
Drain on paper towels.
If you can use gluten but not wheat, you can substitute barley flour, potato flour, or oat flour, or a mixture of these.