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Ingredientes
- 1 lrg Eggplant
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 x Egg, beaten
- 1 Tbsp. Water
- 1/2 c. All-purpose flour
- 3/4 c. Fine dry breadcrumbs Vegetable oil
Direcciones
- Peel eggplant nad cut into finger-size strips. Sprinkle with salt and pepper. Combine egg and water; mix well. Dredge strips in flour; then dip in egg mix and roll in breadcrumbs. Fry in warm oil (375 F.) Till golden. Drain on paper towels.
- Yield: 4-6 servings.
- magazine by Eloise Haynes, Greenville, Mississippi
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 22 | 13% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 457mg | 19% |
| Potassium 285mg | 8% |
| Total Carbs 31.91g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.56g | 2% |
| Protein 6.65g | 11% |
