Fried Eggplant Recipe
This fried eggplant is a lovely addition that can be served for a hearty lunch or dinner. Made with a coating of parmesan cheese with breadcrumbs flavored with italian seasoning, the eggplant is sliced and coated with an egg mix and breaded. Fried in oil to a delicious golden brown, the cheesy fried eggplant can be garnished with extra cheese or as desired.
Ingredients
1 cup unseasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1/4 cup milk
1 pound eggplant, peeled and cut into 1/4-inch slices Oil for frying
Directions
Mix bread crumbs, Parmesan cheese, Italian seasoning and salt in shallow dish.
Place flour on sheet of waxed paper.
Blend eggs and milk in another shallow dish.
Dip each slice of eggplant first in flour, then in egg mixture, then in bread crumb mixture to coat.
Heat 1/4 inch Oil in medium skillet.
Fry a few slices eggplant at a time, over moderate heat, 4 to 5 minutes, or until golden brown, turning over once.
Drain on paper towels.
Serve immediately or keep warm in 175°F oven.
Garnish with grated Parmesan cheese, if desired.
Place flour on sheet of waxed paper.
Blend eggs and milk in another shallow dish.
Dip each slice of eggplant first in flour, then in egg mixture, then in bread crumb mixture to coat.
Heat 1/4 inch Oil in medium skillet.
Fry a few slices eggplant at a time, over moderate heat, 4 to 5 minutes, or until golden brown, turning over once.
Drain on paper towels.
Serve immediately or keep warm in 175°F oven.
Garnish with grated Parmesan cheese, if desired.
