Serves: 6
Total Calories: 364
1. In small bowl, combine eggs, salt and milk beat well. Peel eggplant. Cut into 1/4-inch-thick slices or cut into strips about 1/2 inch wide. Dip slices in egg mixture, then in bread crumbs to coat.
2. Heat some of the oil in large skillet until hot. Add some of the eggplant slices cook until tender and golden brown. (Eggplant will absorb oil rapidly add oil gradually as eggplant is fried.) Drain slices on paper towels. Repeat with remaining oil and eggplant. If necessary, place eggplant slices in warm oven until serving time.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 360 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 3 g 15% * Cholesterol: 70 mg 23% * Sodium: 690 mg 29% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 3 g 12% * Sugars: 6 g * Protein: 8 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 10% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Vegetable, 4 Fat or 2 Carbohydrate, 1 Vegetable, 4 Fat
This Fried Eggplant recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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