Sauteed Sliced Eggplant
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Oil/Melted shortening||2 Tablespoon|
Peel and cut the eggplant into slices one half inch thick.
Combine the bread crumbs, cheese, salt, celery seed and pepper.
Beat together the eggs and milk.
Dip the eggplant slices in the flour, then in the egg and milk, then in the seasoned bread crumbs.
Saute in a ten inch skillet in hot oil or shortening until golden, turning to brown both sides.
Drain on paper toweling.
Serving size: Complete recipe
Calories 943 Calories from Fat 497
% Daily Value*
Total Fat 56 g86.5%
Saturated Fat 15.4 g76.9%
Trans Fat 0 g
Cholesterol 462.5 mg154.2%
Sodium 4919.9 mg205%
Total Carbohydrates 73 g24.3%
Dietary Fiber 14.8 g59.3%
Sugars 13.1 g
Protein 41 g82.4%
Vitamin A 16% Vitamin C 14%
Calcium 69.7% Iron 42.1%
*Based on a 2000 Calorie diet