Crispy Fried Eggplant Rounds
Ingredients
The eggplant rounds
-
1
pound
eggplant
-
2
large
eggs
-
2
tablespoons
olive oil
The coating
-
1
cup
crushed pork rinds
-
½
cup
grated Parmesan cheese
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil
-
½
teaspoon
salt
-
¼
teaspoon
granulated garlic
-
¼
teaspoon
onion powder
-
¼
teaspoon
pepper
Instructions
- Slice the eggplant into 10-12 rounds and sprinkle with salt, letting them drain in a colander for 15 minutes.
- Dry the eggplant rounds completely with paper towels.
- In a shallow bowl, scramble the eggs.
- In another shallow bowl, mix the crushed pork rinds, Parmesan cheese, and seasonings.
- Dip each eggplant round in the egg, then coat with the crumb mixture, pressing the crumbs onto the eggplant.
- Heat oil in a skillet over medium-high heat.
- Fry 3-4 eggplant rounds for 3 minutes on each side until golden brown and crispy.
- Remove to paper towels to drain and serve with marinara sauce.
Nutrition Facts (estimated)
Servings
4
Calories
233
Total fat
17.26g
Total carbohydrates
7.15g
Total protein
11.38g
Sodium
20mg
Cholesterol
20mg
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