Calabrese Fried Eggplant
Recipe from Giada, Love it! I love using fresh eggplant from my garden.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
deep fry
dairy free
pescatarian
- 1/2 cup bread crumbs
- 1 each egg
- extra virgin olive oil
- marinara sauce
- 1 large eggplant sliced
- 1 cup pecorino romano
- 2 each garlic cloves
- 2 tablespoons basil roughly chopped
- 2 tablespoons flat leaf parsley
- Carbohydrate 18.7803675000237 g
- Cholesterol 66.8486666666667 mg
- Fat 12.6539033333391 g
- Fiber 4.55821671639326 g
- Protein 15.7430258333616 g
- Saturated Fat 7.09209125000037 g
- Serving Size 1 1 Serving (185g)
- Sodium 684.199833333369 mg
- Sugar 14.2221507836305 g
- Trans Fat 0.87372666666776 g
- Calories 249 calories
Score eggplant, place cut side up in baker, cover with EVOO. Bake eggplant 400* for 40 minutes. Remove eggplant from skin, put flesh, bread crumbs, Romano, egg, garlic, basil, and parsley in blender until well blended. Using melon scooper, make balls and deep fry in vegetable oil for about 2-3 minutes. Serve warm with marinara sauce.
