Crispy Eggplant

This Crispy Eggplant has 16g protein for 420 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Egg Plants
• 1 Cup Breadcrumbs
• 1 Cup Sesame Seed
• 1 Cup Eggs
• 1 Cup Salt
• 1 Cup Pepper
• 1 Cup Vegetable Oil

Method

1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.
2. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
3. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
4. 4. Heal oil in a large skillet over high heat.
5. 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.