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Ингредиенты
- 4 med Eggplants
- 2 Tbsp. Coarse Grained Salt
- 1 c. All-Purpose Flour
- 1 lb Solid Shortening Salt
- 4 ounce Prosciutto
- 10 sprg Italian Parsley, Leaves Only
- 1 tsp Dry Marjoram
- 6 x Xtra Lg Large eggs
- 2 Tbsp. Lowfat milk, Cool Black Pepper, Grnd
Инструкции
- Cut off the top part of the eggplants. Peel the eggplants. Slice the eggplants crosswise into slices less than 1/4 " thick. Place the slices in a large colander over a large bowl. Sprinkle liberally with the coarse grained salt. Place a dish on the eggplants as a weight to help squeeze out the bitter liquid. Let stand for about 20 min. Heat the solid shortening in a deep fryer. Wash the eggplant slices carefully in cool water to remove all traces of the salt. Pat dry with paper towels. Line a serving dish with paper towels. Lightly flour the eggplant slices. Preheat the oven to 375 degrees. Deep fry the eggplant slices, a few at a time, till they are lightly golden on both sides (about 3 min). Remove the slices from the or possibly deep fryer and place on the prepared serving dish to drain. Sprinkle the fried eggplant slices lightly with salt. Cut the prosciutto into small pcs. Coarsely chop the parsley and marjoram together on a board. Transfer these ingredients to a large bowl. Add in the Large eggs and lowfat milk. Mix well with a fork. Add in salt and pepper to taste. Butter a
- (13 1/2"x8 3/4"x1 3/4") oven safe baking dish. Place the eggplant slices in the baking dish in layers. Pour the egg and seasoning mix over. Bake for 30 min. Serve immediately from the baking dish. Use a knife to cut portions. Serve portions using a spatula.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 117 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1757mg | 73% |
| Potassium 510mg | 15% |
| Total Carbs 23.02g | 6% |
| Dietary Fiber 6.9g | 23% |
| Sugars 4.64g | 3% |
| Protein 5.65g | 9% |
