Crispy Eggplant Slices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 large Eggplant
- Sea salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- 2 Tbsps grated Parmesan
- 2 Tbsps finely chopped parsley
- olive oil (for frying)
- 2 handfuls Basil
- 1 garlic clove
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Preparation steps
Rinse and trim the eggplants and cut into 5-6 mm thick slices (approximately 1/4 inch). Coat with salt and water and infuse for about 10 minutes. Then, pat dry, season with pepper and coat with flour.
Beat the eggs in a deep dish. Mix the breadcrumbs with the Parmesan and the parsley and pour onto a separate plate.
Dip the eggplant slices in the egg and then coat with the breadcrumbs.
Fry in some oil for 2-3 minutes on each side until golden brown. Drain on kitchen paper and shower with a little sea salt.
For the sauce, rinse the basil, shake dry and pluck off the leaves. Purée finely along with the peeled clove of garlic, the lemon juice, 1-2 tablespoons of cold water and 3-4 tablespoons of olive oil. Season with salt and pepper and serve with the fried eggplant slices.
