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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the peeled eggplant into about 1/2-inch thick slices. | 2. In a shallow bowl whisk eggs with water. | 3. In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper. | 4. Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices). | 5. Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture. | 6. Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet). | 7. Remove to a large serving plate (these are best when served right away). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		peeled	-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
water	3	tablespoons		0.0	0.0	0.0	0.0
breadcrumb	2	cups		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	1 1/2	1/2	dried	2.052	0.3608	0.1693	0.045
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
italian seasoning	1	teaspoon		-	-	-	-
seasoning salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.