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My review
Pan-Fried Eggplant
Kidchen
"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."
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Ingredients
13 m servings 245 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- 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.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Per Serving: 245 calories; 4.5 g fat; 42.8 g carbohydrates; 9.2 g protein; 6 mg cholesterol; 1368 mg sodium. Full nutrition
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Newest
4/4/2018
This is absolutely delicious. You might be tempted to add seasonings or spices to the flour mixture but trust me, it’s wonderful as written. Thank you for the recipe.