Ingredients
4
4 servings
- •2 tablespoons canola oil
- •1 large eggplant, peeled and sliced
- •3 eggs, beaten
- •2 cups dry bread crumbs
Instructions
- Warm oil in a large skillet over medium-high heat.
- Dip eggplant slices in egg, then coat with breadcrumbs.
- Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels.
Nutritional Facts
Per 4 servings
- Calories: 357
- Carbohydrate: 46g
- Fat: 14g
- Fiber: 5g
- Protein: 13g
- Sugar: 7g
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