Pan-Fried Eggplant Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Pan-Fried Eggplant Recipe). This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Brief

Prep 10 mins

Cook: 3 mins

Total: 13 mins

Servings: 4

Yield: 4 servings

Pan-Fried Eggplant Recipe

Ingredients

1 cup all-purpose flour

½ cup plain bread crumbs

⅓ cup Parmesan cheese

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon garlic powder

oil for frying

1 eggplant

cut into 1/8-inch slices

Mexican White Sauce

Appetizer and Snack

Directions

Step 1

Shake flour bread crumbs Parmesan cheese salt pepper and garlic powder together in a gallon-size resealable plastic bag.

Step 2

Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown 2 to 3 minutes. Flip and cook until other side is browned 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

Nutritional Information

Pan-Fried Eggplant Recipe

Servings Per Recipe:4

Calories: 244.7

% Daily Value *

Protein: 9.2g 18%

Carbohydrates: 42.8g 14%

Dietary Fiber: 6.4g 26%

Sugars: 4.3g

Fat: 4.5g 7%

Saturated Fat: 1.6g 8%

Cholesterol: 5.9mg 2%

Vitamin A Iu: 69.6IU 1%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 0.2mg 11%

Vitamin C: 3.4mg 6%

Folate: 102.6mcg 26%

Calcium: 121.5mg 12%

Iron: 2.8mg 16%

Magnesium: 36.9mg 13%

Potassium: 404.4mg 11%

Sodium: 1367.5mg 55%

Thiamin: 0.4mg 43%

Calories From Fat: 40.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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