Eggplant Vermicelli Recipes
PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
EGGPLANT VERMICELLI
Make and share this Eggplant Vermicelli recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook vermicelli according to package directions; drain and set aside.
- Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
- Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
- Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
- Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
- Sprinkle Parmesan cheese over the top.
Nutrition Facts : Calories 177.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 1.8, Sodium 44.3, Carbohydrate 33, Fiber 4.2, Sugar 6.1, Protein 7.3
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