Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium-sized eggplants (about 1 1/2 lb. total), rinsed
- 1 1/2 cups plain breadcrumbs plus extra for rolling
- 1 tsp. baking powder
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 Tbs. chopped fresh parsley
- 2 large eggs or egg substitute
- Salt and freshly ground black pepper to taste
- About 1/2 cup vegetable oil for frying, or more as needed
- =
Directions
1. Slit eggplants lengthwise in two places. Place in boiling salted water, and cook until soft.
2. Drain well. When cool enough to handle, remove skins and mash pulp.
3. Combine pulp with 1 1/2 cups breadcrumbs, baking powder, onion, cheese, parsley, eggs, salt and pepper. Shape into patties or croquettes, and roll in extra breadcrumbs for crisp coating.
4. Heat about 1/4 cup oil in skillet over medium heat, and fry patties until golden on both sides. Using slotted spatula, remove slices from oil, and drain on paper towels. Repeat with remaining mixture until used up, adding more oil if needed.