Fried Eggplant

NirvanaKids's picture

Apr. 07, 2016

Fried Eggplant
Eggplant (referred to in British English as aubergine) is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).

Ingredients

Canola oil 2 Tablespoon
Eggplant 1 Large , peeled, sliced
Egg 3 , beaten
Dried bread crumbs 2 Cup (32 tbs)

Directions

See the video for directions

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 328Calories from Fat 151

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 317 mg13.21%

Total Carbohydrates 33 g11%

Dietary Fiber 6 g24%

Sugars 6 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet