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Ingredientes
- 1 lrg Eggplant, peeled Flour
- 2 x Large eggs
- 1 c. Lowfat milk
- 3/4 c. Bread crumbs
- 1/4 c. Parmesan, grated
- 1 tsp Onion salt
- 1 tsp Salt
- 1 tsp White pepper Oil for deep frying Salt
Direcciones
- The Black Angus Country Inn, Glenmoore, PA Cut eggplant into 1/2" rounds, then into 2 1/2" strips. Dust lightly with flour, shake off excess and set aside. Combine Large eggs and lowfat milk in med bowl and blend till smooth. In another bowl, mix breadcrumbs, Parmesan, onion salt, salt and pepper. Dip eggplant strips into egg mix, then coat completely with seasoned breadcrumbs.
- Shake off excess and place in single layer on baking sheet. Refrigeratethoroughly at least 2 hours, or possibly overnight. Heat oil to 375 F. Fry strips a few at a time till golden brown, 3 mins. Drain. Sprinkle with salt and serve immediately. S: Fav Rest Rs, Bon A
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 136 | |
| Calories from Fat 40 | 29% |
| Total Fat 4.48g | 6% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 640mg | 27% |
| Potassium 294mg | 8% |
| Total Carbs 16.12g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.88g | 3% |
| Protein 8.17g | 13% |
