Dinner
Crispy Eggplant Slices
These crispy eggplant slices are great finger foods for kids and the family alike. Serve with a side of tomato dip for maximum flavour.
Updated
Ingredients
- 1 medium eggplant, ends trimmed and cut into ½ inch (1.5 cm) slices
- 1 tsp garlic powder (5 mL)
- 1 tsp paprika (5 mL)
- 1 tsp dried basil (5 mL)
- 1 tsp dried oregano (5 mL)
- 1 tsp pepper (5 mL)
- ½ tsp salt (2 mL)
- 2 eggs, whisked
- 1 – 1 ½ cups panko crumbs (250 – 375 mL)
- 4 – 5 Tbsp canola oil (60 – 75 mL)
- 1 cup commercial tomato pasta sauce (250 mL) (optional)
Directions
- Prepare eggplant. In small bowl, combine garlic powder, paprika, basil, oregano, pepper and salt. Sprinkle mixture over both sides of each slice of eggplant.
- Pour eggs into shallow pie plate. Place panko crumbs in second shallow pie plate.
- Dip eggplant slices into beaten egg and then into panko crumbs.
- Heat 1 – 2 tbsp (15-30 mL) canola oil in a large non-stick frying pan over medium heat. Fry eggplant slices for about 3 minutes per side or until eggplant feels tender when tested with a fork. Remove to serving platter and cook remainder of slices, adding more canola oil if necessary.
- Serve slices drizzled with pasta sauce if desired.
Nutritional Analysis
| Calories | 188 |
|---|---|
| Total Fat | 11.8 g |
| Saturated Fat | 1.3 g |
| Cholesterol | 64 mg |
| Sodium | 203 mg |
| Carbohydrates | 17.7 g |
| Fiber | 4.3 g |
| Sugar | 4.1 g |
| Protein | 4.8 g |
| Potassium | 455 mg |
