Fried Eggplant Recipe
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Fried Eggplant Recipe
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With a crispy outside and tender middle, this fried eggplant dipped in marinara will be a favorite way to eat your veggies!
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Ingredients
- 1 cup vegetable oil
- 1 eggplant peeled and sliced, large
- 3 egg beaten
- 2 cups panko breadcrumbs with Italian seasoning
Instructions
- In large skillet over medium-high heat, heat oil.
- Add beaten eggs to a bowl and bread crumbs to another bowl.
- Dip sliced eggplant into egg, then into breadcrumbs.
- Fry in batches in large skillet until golden brown (2-3 minutes per side).
- Drain eggplant slices on paper towels and serve warm with warm marinara.
Notes
- Prep ahead of time. Coat the eggplant slices a few hours ahead of time and keep them covered in the refrigerator until you are ready to fry them up.
- STORE. Leftover crispy fried eggplant can be stored in an airtight container in the fridge for 3-4 days.
- To reheat. Reheat them in the microwave. If you have a little more time, they are best when reheated in the oven that way the outside can crisp up a bit.
Nutrition Information
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Serving
1g
Calories
541kcal
(27%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
48g
(74%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
26g
(153%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.3g
(15%)
Cholesterol
98mg
(33%)
Sodium
215mg
(9%)
Potassium
293mg
(6%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
164IU
(3%)
Vitamin C
2mg
(2%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 541kcal | 27% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 48g | 74% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 215mg | 9% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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