1/1 Photo of Excellent Fried Eggplant
M A Lewis's Note:
Having a garden and growing fresh food is a must for our family. We got lucky and had a great harvest of eggplant last year which prompted me to find ways to cook it. Not wanting to use someone else's, I tried several times until I came up with something my family likes. This is even KID friendly and has great taste...especially with white meat meals.
My Private Note
Units: US | Metric
- 1In large skillet put in enough oil (about 1/8 inch deep.)and preheat too medium high.
- 2In separate bowl mix egg and milk thoroughly.
- 3In another bowl mix together remaining dry ingredients.
- 4Slice eggplant 1/4 thick and dip in milk/egg.
- 5Dip in dry ingredients and coat both sides.
- 6Place in skillet and fry for 2-3 minutes each side, checking to make sure they get golden brown.
- 7You will need to add a little oil each time. When the crumbs in the skillet start getting too much or burning, remove before starting next batch of eggplant.
- 8Place on separate plate covered with paper towel until ready to serve to remove excess oil.
- 9SPECIAL NOTE: For a little added extra flavor, use bacon grease instead of oil.
- 10SPECIAL NOTE: If you want a little something to jazz these up a little and are having a salad, dip them in some Ranch Dressing. I have a scratch recipe that goes great with it.
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Nutritional Facts for Excellent Fried Eggplant
Serving Size: 1 (153 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 253.3
- Calories from Fat 167
- Total Fat 18.5 g
- Saturated Fat 3.2 g
- Cholesterol 31.4 mg
- Sodium 474.8 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 3.4 g
- Sugars 2.9 g
- Protein 5.0 g