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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cuisine: Chinese
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 148
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 96mg
Sodium 924mg
Total Carbohydrate 17g
Dietary Fiber 4g
Sugars 5g
Protein 8g
Vitamin A  4%Vitamin C  3%
Calcium  15%Iron  6%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Batter-Fried Eggplant

Date Added: June 11, 2009


1/4 Cup Parmesan Cheese grated
1 Eggplant peeled
2 Eggs hard; sliced thin
1 Cup Milk (2% is good not
1 Teaspoon Salt pepper to taste,
3/4 Cup Bread Crumbs fine
1 Teaspoon White Pepper
1 Teaspoon Onion Salt
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1. Cut eggplant into 1/2" rounds, then into 2 1/2" strips.

2. Dust lightly with flour, shake off excess and set aside.

3. Combine eggs and milk in med bowl and blend until smooth.

4. In another bowl, mix breadcrumbs, Parmesan, onion salt, salt and pepper.

5. Dip eggplant strips into egg mixture, then coat completely with seasoned breadcrumbs.

6. Shake off excess and place in single layer on baking sheet.

7. Chill thoroughly at least 2 hrs, or overnight.

8. Heat oil to 375 F Fry strips a few at a time until golden, 3 minutes.

9. Drain. Sprinkle with salt and serve immediately.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Eggplant, MSG, Cheese, Onion allergies.
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