4 Serves
50 Mins
Slice the eggplant into 1 cm thick rounds using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
11 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
136 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
200 mg / 4,700 mgSodium
1866 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
408 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Place the eggplant slices in a bowl, sprinkle generously with salt, and let them sit for 30 minutes to draw out moisture and bitterness.
Rinse the eggplant slices thoroughly to remove excess salt and pat them dry using paper towels.
In a shallow bowl, combine the breadcrumbs and sesame seeds. In a separate bowl, whisk the beaten eggs with salt and pepper.
Heat the high heat cooking oil in a large skillet over medium-high heat.
Dip each eggplant slice into the egg mixture, then coat thoroughly with the breadcrumb and sesame mixture. Carefully place them into the hot oil.
Fry the eggplant for 2 to 3 minutes per side until golden brown, then remove and drain on fresh paper towels.
2
g24
g5
g
Korean