|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)|
|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.
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