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Texas Eggplant

Ingredients
  Eggplant 1
  Eggs 2 , beaten
  Cornmeal 1 Cup (16 tbs)
  Oil 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Peel eggplant; cut into thin slices.
Dip eggplant slices into eggs; coat with cornmeal.
Brown in hot oil at medium temperature on both sides until brown.
Add salt and pepper.
Garnish with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Interest: 
Party

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4.179165
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2832 Calories from Fat 2168

% Daily Value*

Total Fat 245 g377.5%

Saturated Fat 33.8 g169%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 599.4 mg25%

Total Carbohydrates 144 g48%

Dietary Fiber 23.6 g94.5%

Sugars 10.1 g

Protein 29 g58.3%

Vitamin A 11.7% Vitamin C 12.8%

Calcium 9.4% Iron 45.5%

*Based on a 2000 Calorie diet

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Texas Eggplant Recipe