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Eggplant Omelette

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Anonymous (not verified)
  Eggplant 1 Pound (1 large size)
  Egg 1 , lightly beaten
  Monterey jack cheese 1⁄2 Pound, sliced
  Oil 1 Cup (16 tbs) (for deep frying)
  Flour 2 Tablespoon
  Eggs 3 , lightly beaten

Wash and stem the eggplant.
Slice in one-half-inch thick rounds.
Brush each round with the one beaten egg.
Place on a flat tray.
Top each round with a slice of cheese.
Top with another slice of eggplant.
Cover and refrigerate for about one hour.
Heat oil in a large skillet.
Dip the eggplant stacks first in the flour, then in the three beaten eggs.
Fry on both sides until golden brown.
Serve hot.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 951

% Daily Value*

Total Fat 116 g178.4%

Saturated Fat 49.4 g246.9%

Trans Fat 0 g

Cholesterol 1085.9 mg362%

Sodium 1729.7 mg72.1%

Total Carbohydrates 51 g16.8%

Dietary Fiber 16.2 g64.9%

Sugars 12.3 g

Protein 89 g177.7%

Vitamin A 69.9% Vitamin C 16.6%

Calcium 175.1% Iron 34.1%

*Based on a 2000 Calorie diet

Eggplant Omelette Recipe