Fried Eggplant
Fried eggplant is one of our favorite summertime dinners. For those of you who are unfamiliar with these big purple vegetables, your farmer markets and local produce stands are loaded with them right now! This is a great recipe to start with...you will become hooked!
Ingredients
1 medium-size eggplant
1/2 cup all-purpose flour
3 eggs, lightly beaten
1 1/2 cups seasoned bread crumbs (I used Panko)
1/2 cup parmesan cheese, shredded
2 Tbsp. canola oil
salt
Directions
Heat oven to 300 degrees and line a large baking sheet with foil.
Wash and dry eggplant. Cut into 1/4-1/2 inch slices.
Place flour in shallow dish #1. Place eggs in dish #2. Combine the bread crumbs and cheese and place in dish #3.
Dredge each piece of eggplant in the flour, coating thoroughly and shaking to remove any excess. Then coat each piece with the egg and dredge in the bread crumb mixture, pressing to make the bread crumbs adhere.
Heat oil in a large skillet over medium-heat. Working in batches, fry each slice of eggplant for about 1 minute per side (or until golden brown). Keep batches warm in the oven until serving. Sprinkle each slice with salt, if desired.
Ingredients1/2 cup all-purpose flour
3 eggs, lightly beaten
1 1/2 cups seasoned bread crumbs (I used Panko)
1/2 cup parmesan cheese, shredded
2 Tbsp. canola oil
salt
Directions
Heat oven to 300 degrees and line a large baking sheet with foil.
Wash and dry eggplant. Cut into 1/4-1/2 inch slices.
Place flour in shallow dish #1. Place eggs in dish #2. Combine the bread crumbs and cheese and place in dish #3.
Dredge each piece of eggplant in the flour, coating thoroughly and shaking to remove any excess. Then coat each piece with the egg and dredge in the bread crumb mixture, pressing to make the bread crumbs adhere.
Heat oil in a large skillet over medium-heat. Working in batches, fry each slice of eggplant for about 1 minute per side (or until golden brown). Keep batches warm in the oven until serving. Sprinkle each slice with salt, if desired.
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