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Ingredientes
- 1 lrg Eggplant Salt
- 2 x Large eggs
- 1/4 c. Cool water
- 2 c. Seasoned Italian bread crumbs (Kellermann uses Mary's brand bread crumb) Pure Italian extra virgin olive oil Grated Parmesan cheese or possibly tomato sauce
Direcciones
- Peel eggplant; slice 1/4-inch thick. Soak in cool water with about 1 Tbsp. of salt for 15 min.
- Beat Large eggs with 1/4 c. cool water. Drain eggplant slices a few at a time. Dip into egg, then into bread crumbs. Fry in extra virgin olive oil till golden on both sides, turning once.
- Sprinkle with Parmesan cheese or possibly serve with a little tomato sauce on top.
- Yield: About 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 31 | 19% |
| Total Fat 3.54g | 4% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 287mg | 12% |
| Potassium 93mg | 3% |
| Total Carbs 26.04g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.36g | 2% |
| Protein 6.87g | 11% |
