Fried Eggplant Crispy Coins
Fried Eggplant crispy coins. Peel and slice a chinese eggplant into thin coins. The coins are breaded and fried until golden and crispy.
- 1 eggplant Chinese
- ½ cup flour all-purpose
- ½ cup milk
- oil for frying
Peel and slice the eggplant into ¼ inch thick coins
Dip the coins in milk and then coat with flour.
Fry the coins in vegetable oil. Use about ¼ inch of oil in the bottom of the pan. Fry the coins until golden brown on both sides.
Salt to taste and serve immediately while still hot and crispy.
Dress them up a bit: sprinkle with grated parmesan cheese and serve with a side of marinara for dipping.
Make Italian "nachos" by topping with some spicy Italian sausage crumbles, marinara sauce, and grated mozzarella and parmesan cheese.
Reheat any leftover eggplant in an air fryer.
Serving: 5coins | Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg