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Crispy Fried Eggplant

  Cornstarch 1⁄3 Cup (5.33 tbs)
  Egg 1 Large
  Coarse salt 1⁄2 Teaspoon
  Breadcrumbs 1 Cup (16 tbs)
  Eggplant 1 Small
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Lemon wedges 2

Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes.
Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere.
Transfer the egg plant as it is coated to paper towels and let it dry slightly.
In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375° F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain.
Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4358 Calories from Fat 3954

% Daily Value*

Total Fat 447 g688%

Saturated Fat 59.2 g296%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1212.8 mg50.5%

Total Carbohydrates 90 g30.1%

Dietary Fiber 14.1 g56.3%

Sugars 10.5 g

Protein 14 g27.1%

Vitamin A 6.8% Vitamin C 30.5%

Calcium 13.5% Iron 20.9%

*Based on a 2000 Calorie diet

Crispy Fried Eggplant Recipe