Wayne Gisslen

Pan‐Fried Eggplant with Tomato Sauce

Preparation info
  • Portions:

    12

    Portion Size: 4 oz (120 g) Eggplant, 2 fl oz (60 ml) Sauce)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  1. Wash and trim eggplants. Pare if skins are tough. Cut crosswise into 3⁄8‐in. (1‐cm) slices.
  2. Hold in strongly salted cold water up to 30 minutes. (This step may be omitted, but it helps prevent darkening and eliminates some bitter flavors.)
  3. Set up breading station, seasoning the flour with the salt and pepper.
  4. Drain the eggplants and dry them

Per serving: Calories, 260; Protein, 7 g; Fat, 13 g (44% cal.); Cholesterol, 70 mg; Carbohydrates, 30 g; Fiber, 4 g; Sodium, 490 mg.