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Nutrition Facts
Serving Size 1 (213g) Recipe makes 6 servings
Calories 863
Calories from Fat 701		(81%)
Amount Per Serving		%DV
	Total Fat 77.9g	119%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 21.5g
	Polyunsaturated Fat 41.0g
	Trans Fat 0.2g
Cholesterol 74mg		24%
Sodium 796mg		33%
Potassium 343mg		9%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 5.0g	19%
	Sugars 4.7g
Protein 10.6g		21%
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Fried Eggplant (Aubergine)

Recipe #41611 | 40 min | 20 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: spatchcock
Sep 30, 2002

An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"

SERVES 6 (change servings and units)

Ingredients

1 eggplant, sliced medium thin (leave skin on)
2 eggs
2 cups Italian breadcrumbs
1/4 cup parmesan cheese
1/4 cup dried parsley
1 tablespoon garlic powder
salt and pepper, to taste
2 cups vegetable oil

Directions

1
Preheat oil in pan on medium till a splash of water sizzles on it.
2
Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
3
Skake it up well.
4
Lightly beat eggs in a bowl.
5
Dip eggplant slices in egg and add to bag about 3-4 at a time.
6
Shake them up good.
7
Place battered slices in hot oil.
8
flip after 2 minutes.
9
Remove when browned on both sides, about 4 minutes total.
10
Continue until all slices are done.
11
I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

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Featured Reviews for This Recipe

From: B-J-Burrell

On Oct 6, 2009

Husband raved over this dish! He said it tastes like hashbrowns almost. I have to agree with him. It definitely had that flavor of potatoes going on lol. I like it though but felt it was a bit too greasy. I am not sure if it just sat in the oil too long (but I only did it long enough to brown) or what? I think I will take hubby's suggestion next time and try this in baked form that way not only will it be good, it will be healthier. Thanks for a great recipe. We'll definitely use again. I used alot more garlic powder than called for as well as used vegetable medley flavored ritz (ground up) for bread crumbs.

0 people found this review helpful

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From: mandikaake

On Jul 31, 2009

This was our first experience with eggplant and we loved it! We added salt after it was cooked. Fabulous! OH yes and we didn't have the parsley but twas still very yummy!

0 people found this review helpful

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From: Sackville

On Sep 30, 2002

Just an FYI, I have almost the exact same recipe and if you want to make it low fat you can also bake them in the oven. Either way, they're delish!

17 people found this review helpful

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From: Pot Scrubber

On Jul 15, 2005

Absolutely delicious. I got 12 slices out of my eggplant and had ALOT of crumbs left over. I refrigerated the remaining crumbs and used them the next day on some fried yellow squash and zuchinni. With the squash- I pressed the crumbs firmly on the slices and I thought it was a much better coating than shaking in a bag and that is how I will do it from now on. But as far flavor- it really can't be beat.

8 people found this review helpful

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