Fried Eggplant

Fried Eggplant is a delightful and healthy Greek breakfast dish featuring crispy, golden slices of eggplant, lightly seasoned and served with a drizzle of olive oil. This dish is not only delicious but also packed with nutrients, making it a perfect start to your day.

Ingredients

• Eggplant - 1 medium (about 250g)
• Salt - 1 teaspoon
• Olive oil - 3 tablespoons
• Black pepper - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Whole wheat flour - 1/4 cup
• Egg - 1 large
• Breadcrumbs - 1/2 cup
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle both sides with salt. Let them sit for about 15 minutes to draw out moisture and bitterness.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Set up a breading station: Place whole wheat flour in one shallow dish, beat the egg in another dish, and place breadcrumbs mixed with black pepper, oregano, and garlic powder in a third dish.
4. Dip each eggplant slice first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are well-coated.
5. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once hot, add the breaded eggplant slices in batches, cooking for about 3-4 minutes on each side or until golden brown.
6. Add more olive oil as needed for the remaining slices. Remove the fried eggplant to a paper towel-lined plate to absorb excess oil.
7. Serve hot, garnished with chopped parsley and a drizzle of olive oil.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Good source of dietary fiber, promoting digestive health.

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