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Fried Eggplant

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By Pillsbury Kitchens
Updated Jul 22, 2010
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Enjoy this delicious eggplant recipe that’s ready in just 30 minutes – perfect for a side dish.

Fried Eggplant

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 6
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Ingredients

  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 lb. eggplant
  • 1 1/4 to 2 cups unseasoned dry bread crumbs
  • 1/2 cup vegetable or olive oil

Instructions

  • Step 
    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.
  • Step 
    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

360 Calories
22g Total Fat
8g Protein
32g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
3g
15%
Cholesterol
70mg
23%
Sodium
690mg
29%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
12%
Sugars
6g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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