Cook : 00:30
Ingredients
Fried eggplant snacks provide a big fiberboost.
1 eggplant
½ cup (120 ml) canola oil
1 cup (235 ml) skim milk
1 cup (120 g) whole wheat flour
1 cup (115 g) whole wheat bread crumbs
Peel eggplant and cut into ½-inch (1-cm)strips. Heat oil to 375°F (190°C, gas mark5). Dip eggplant into milk, then flour, thenmilk again, and then bread crumbs. Deep-fry and drain completely until no trace ofoil appears on paper towel.
Yield: 8 servings
Each with: 83 g water; 254 calories (52% fromfat, 9% from protein, 39% from carb); 6 gprotein; 15 g total fat; 1 g saturated fat; 8 gmonounsaturated fat; 5 g polyunsaturated fat; 26g carb; 4 g fiber; 2 g sugar; 123 mg phosphorus;79 mg calcium; 1 mg iron; 39 mg sodium; 275mg potassium; 79 IU vitamin A; 19 mg vitamin E;2 mg vitamin C; 1 mg cholesterol
