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Panko Crumbed Eggplant and Mozzarella
Delicious and oozy panko crumbed eggplant and mozzarella. A scrummy into to eggplant- everything is better when crumbed!
5
from 1 vote
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Course:
side dishes
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
10
stacks
Calories:
414
kcal
Author:
Kylie
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Ingredients
▢
10
slices
mozzarella
▢
10
slices
eggplant
▢
1
egg
lightly whisked with ½ cup water
▢
1
cup
wholemeal flour
▢
1
cup
panko crumbs
▢
olive oil for frying
Instructions
Stack a slice of mozzarella on a slice eggplant and dip together into the flour.
Then dip into the egg wash then sip into the panko crumbs, coating well.
Pop the crumbed eggplant and mozzarella into the fridge for 10 minutes.
Heat the oil in a medium frypan over medium heat.
Fry each stack in the oil, eggplant down first until golden.
Then flip and fry one to two minutes until lightly golden.
Serve hot.
Nutritional Information
Serving:
2
stacks
|
Calories:
414
kcal
|
Carbohydrates:
44
g
|
Protein:
21
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
82
mg
|
Sodium:
530
mg
|
Fiber:
6
g
|
Sugar:
6
g
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