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
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Nutritional Information
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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
- 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.
- Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
- Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
- Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
- 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