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Ingredientes
- 1 lrg aubergine
- 3 lrg Large eggs lightly beaten
- 1 1/2 c. Italian-seasoned breadcrumbs Extra virgin olive oil
- 1/4 c. grated Parmesan or possibly Romano cheese
Direcciones
- Cut aubergine crosswise into 1/8-inch-thick slices. Dip aubergine slices in egg, and dredge in breadcrumbs.
- Pour oil to a depth of 1/8 inch in a heavy skillet. Fry aubergine in warm oil, in batches, 1 to 2 min on each side or possibly till golden brown. Drain on paper towels, and keep hot.
- Arrange aubergine on a serving dish; sprinkle proportionately with cheese, and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 56 | 50% |
| Total Fat 6.25g | 8% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 203mg | 8% |
| Potassium 271mg | 8% |
| Total Carbs 5.87g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.54g | 2% |
| Protein 8.91g | 14% |
