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Sauteed Eggplant Slices

  Eggplant 1 Medium
  Brown rice flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Toasted sesame seeds 1 Teaspoon
  Lemon juice 1 Tablespoon
  Safflower oil 1⁄2 Tablespoon, combined with sesame oil
  Sesame oil 1⁄2 Tablespoon, combined with safflower oil

Peel and slice eggplant into 1/2-inch slices.
Combine flour, salt, and seeds.
Dip each eggplant slice in lemon juice and then into flour mixture, coating both sides.
Cover bottom of pan generously with oil.
Saute in hot oil over medium heat until centers are tender and outside is crisp.
Turn once.
Add more oil when slices are turned so bottom of pan is again lightly covered.
Drain on paper towels.
If you can use gluten but not wheat, you can substitute barley flour, potato flour, or oat flour, or a mixture of these.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 403 Calories from Fat 128

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 496.4 mg20.7%

Total Carbohydrates 64 g21.2%

Dietary Fiber 15 g59.8%

Sugars 9 g

Protein 9 g18.5%

Vitamin A 2% Vitamin C 24.3%

Calcium 9.4% Iron 16.4%

*Based on a 2000 Calorie diet


Sauteed Eggplant Slices Recipe