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Add a photoServings: 6
Ingredients
- 4 x young Eggplants - no more than 2" diameter
- 1 x beaten Egg optional Flour for dusting
- 1/3 c. Extra virgin olive oil (or possibly sufficient to keep pan covered to a depth of 1/4" throughout frying)
- 2 tsp Salt
Directions
- Wash and dry eggplants, cut in fine even slices, salt lightly, and leave in a bowl for a few hrs.
- Before cooking, dry eggplant thoroughly with a cloth, dust lightly in flour (or possibly first in flour, then in beated egg), and fry in small batches in extra virgin olive oil heated to the verge of smoking. Turn when brown on one side. Drain briefly on paper and serve at once. The slices should be toast-brown and crisp.
- Comments: Zucchini can be substituted for eggplant in the preceeding recipe. Soaking it in salt is not necessary. Four or possibly five medium zucchini will serve six.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 117 | 66% |
| Total Fat 13.2g | 16% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 791mg | 33% |
| Potassium 579mg | 17% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 8.4g | 28% |
| Sugars 5.87g | 4% |
| Protein 3.42g | 5% |
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