French Fried Eggplant
|Eggplant||1 Medium, pared (about 1 1/2 pounds)|
|Milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Fat/Oil||1 Cup (16 tbs) (For deep frying)|
Cut eggplant into 1/4 inch slices; cut large slices into halves.
Heat fat or oil (1 inch) in large skillet to 375Â°.
Beat remaining ingredients with rotary beater until smooth.
Dip eggplant slices in batter, letting excess drip into bowl.
Fry a few slices at a time in hot fat, turning once, until golden brown; drain.
(Can be served immediately.) Cool thoroughly.
Wrap, label and freeze.
15 minutes before serving, heat oven to 450Â°.
Remove French Fried Eggplant from freezer and unwrap; place on ungreased jelly roll pan, 15 1/2X10 1/2X1 inch.
Heat until hot, about 8 minutes.
Calories 149 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 8.3 mg2.8%
Sodium 212.2 mg8.8%
Total Carbohydrates 19 g6.4%
Dietary Fiber 3.4 g13.6%
Sugars 4.1 g
Protein 4 g7.4%
Vitamin A 1.2% Vitamin C 3.2%
Calcium 12.2% Iron 5.8%
*Based on a 2000 Calorie diet