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Sauteed Sliced Eggplant

herbal.chef's picture
  Eggplant 1 Medium
  Dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Eggs 2
  Milk 2 Tablespoon
  Flour 2 Tablespoon
  Oil/Melted shortening 2 Tablespoon

Peel and cut the eggplant into slices one half inch thick.
Set aside.
Combine the bread crumbs, cheese, salt, celery seed and pepper.
Set aside.
Beat together the eggs and milk.
Set aside.
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.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

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

Sauteed Sliced Eggplant Recipe