Fried Eggplant
1 serving of fried eggplant contains 49 Calories. The macronutrient breakdown is 36% carbs, 53% fat, and 11% protein. This has a relatively low calorie density, with 59 Calories per 100g.
- Makes
- 6 servings
- Prep Time
- 40 minutes
- Cook Time
- 25 minutes
Ingredients
Feta cheese ½ oz or 14g
Directions
- Slice the eggplant into 1/2 inch rounds. Place the rounds in a colander and sprinkle each slice with salt. Let sit for 20-30 minutes until beads of liquid form on the surface. This process helps to remove any bitterness that may be present in the eggplant.
- Rinse eggplant thoroughly to remove the salt. Pat dry and spread out on a cutting board. Sprinkle the eggplant slices lightly with salt and black pepper.
- Whisk the two egg whites in a small bowl for about 60 seconds. Brush the seasoned eggplant slices with a thin layer of egg white, making sure the entire white surface of the slice is coated. Turn the slices and brush the other side with another thin layer of egg white, so all white surfaces of the slices are covered with egg white.
- Heat 1/4 inch of oil in a nonstick skillet over medium until hot enough for frying (about 365-375 degrees F).
- Place 3 slices gently into the hot oil (do not cook more than 3-4 slices per batch, or the oil temperature will drop). Let the slices fry for 2-3 minutes on each side until golden brown.
- Remove slices from the hot oil and drain on a drying rack or paper towel. Repeat with remaining slices. Serve as desired and enjoy!
Nutrition Facts
For 1 serving of fried eggplant (82g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 49 | |
| Fats | 3g | 4% |
| Saturated fats | 1g | 4% |
| Trans fats | 0g | |
| Cholesterol | 3mg | 1% |
| Sodium | 57mg | 2% |
| Carbs | 5g | 2% |
| Net carbs | 2g | |
| Fiber | 2g | 8% |
| Sugar | 3g | |
| Protein | 1g | |
| Calcium | 27mg | 3% |
| Iron | 0.2mg | 3% |
| Potassium | 177mg | 4% |
| Vitamin D | 0μg | 0.1% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 11μg | |
| Caffeine | 0mg | |
| Choline | 6mg | 1% |
| Copper | 0.1mg | 7% |
| Fluoride | 0μg | |
| Folate (B9) | 18μg | 4% |
| Lycopene | 0μg | |
| Magnesium | 11mg | 3% |
| Manganese | 0.2mg | 8% |
| Niacin | 1mg | 3% |
| Pantothenic acid | 0.2mg | 5% |
| Phosphorus | 26mg | 4% |
| Retinol | 3μg | |
| Riboflavin (B2) | 0mg | 3% |
| Selenium | 1μg | 1% |
| Theobromine | 0mg | |
| Thiamine | 0mg | 3% |
| Vitamin A IU | 28IU | |
| Vitamin A | 4μg | 0.4% |
| Vitamin B12 | 0μg | 2% |
| Vitamin B6 | 0.1mg | 6% |
| Vitamin C | 2mg | 2% |
| Vitamin D IU | 0.4IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 1mg | 4% |
| Vitamin K | 4μg | 3% |
| Zinc | 0.2mg | 2% |
| Sugars | ||
| Sugar | 3g | |
| Sucrose | 0.2g | |
| Glucose | 1g | |
| Fructose | 1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 1g | 4% |
| Monounsaturated fats | 2g | |
| Polyunsaturated fats | 0.3g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.1g | |
| Arginine | 0g | |
| Aspartic acid | 0.1g | |
| Cystine | 0g | |
| Glutamic acid | 0.2g | |
| Glycine | 0g | |
| Histidine | 0g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0g | |
| Leucine | 0.1g | |
| Lysine | 0.1g | |
| Methionine | 0g | |
| Phenylalanine | 0g | |
| Proline | 0.1g | |
| Serine | 0.1g | |
| Threonine | 0g | |
| Tryptophan | 0g | |
| Tyrosine | 0g | |
| Valine | 0.1g | |
