Dinner · Easy
Crispy Eggplant
Sesame-breadcrumb-coated eggplant pieces pan-fried in a measured amount of oil.
- Protein
- 11.1g
- Energy
- 288.01 kcal
- Carbs
- 19g
- Fat
- 19.43g
- Time
- 30 min
- Serves
- 3
What you need
Ingredients
Measured for 3 servings.
- 100 gAubergine
- 60 gBreadcrumbs
- 50 gSesame Seed
- 2 pcs (approx. 110 g)Eggs
- 2 gSalt
- 2 gGround black pepper
- 15 mlVegetable oil
Make it
Method
Slice the measured eggplant into thin, even pieces; 100 g is a small batch, not a large whole aubergine. Beat eggs with salt and pepper, and mix breadcrumbs with sesame seeds in a separate bowl.
Dip each piece in egg, then press into the crumb mixture. Heat the measured oil in a nonstick pan over medium heat and fry in batches for 3–4 minutes per side.
Serve when the coating is golden and egg has set, with the eggplant soft inside. Divide into three small portions; do not add unmeasured frying oil if relying on the listed macros.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 11.1g
- Carbs
- 19g
- Fat
- 19.43g
- Energy
- 288.01 kcal
