Ingredients

  • medium-size eggplants, about 3/4 pound each
  • egg, lightly beaten
  • 3 tablespoons cold water
  • ½ teaspoon finely chopped fresh rosemary, or half that amount dried
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ cup flour
  • 2 cups fine fresh bread crumbs
  • 6 cups corn, peanut or vegetable oil
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      506 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 96 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 19 grams protein; 4 milligrams cholesterol; 528 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Peel eggplants and cut each crosswise into 3/4-inch-thick slices. Cut slices into sticks, each about 3/4 inch wide. There should be about 6 cups.
  2. Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
  3. Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
  4. Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
  5. Heat oil in a deep fryer or kettle to 375 degrees. Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown. Drain thoroughly. Repeat, deep-frying with remaining eggplant. Serve hot.

10 minutes

Dining and Cooking