Fried Eggplant
Fried Eggplant, known as Melanzane Fritte in Italy, is a beloved dish featuring slices of eggplant that are typically salted, dredged in flour, and fried until golden. It is a staple of Southern Italian cuisine, particularly in Sicily and Naples, often served as an appetizer, side dish, or part of a larger meal like Parmigiana di Melanzane.
🍽️ Nutrition at a glance
This dish is generally high in fat due to the frying process, with a moderate amount of carbohydrates from the eggplant and flour coating. It provides dietary fiber, antioxidants like nasunin from the eggplant skin, and vitamins such as vitamin K and B vitamins, with a typical serving containing roughly 150-250 calories depending on preparation.
Nutrition breakdown
| Calories | 160 kcal |
| Protein | 2.5 g |
| Carbs | 12 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Potassium | 280 mg |
| Vitamin C | 5 mg |
| Vitamin K | 3 µg |
| Vitamin B6 | 0.1 mg |
| Folate | 18 µg |
| Magnesium | 20 mg |
| Manganese | 0.2 mg |
| Copper | 0.1 mg |
Per 1 cup (130 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fried eggplant is a cornerstone of Mediterranean cuisine, reflecting the region's historical embrace of eggplants after their introduction from the Middle East. Nutritionally, eggplant is unique for its high fiber content and low calorie density when not fried, making the cooking method a key factor in its overall health impact.
