Easy Fried Eggplant by
Source: Allrecipes.com
Can serve eggplant with Marinara for dipping.
Ingredients
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
1 cup grated Parmgiano-Romano cheese
1 tablespoon garlic powder (season to taste)
Instructions
1. Heat oil in a large skillet over medium-high heat.
2. Wash the eggplants, then cut the stem off as well as any damaged parts. Slice the eggplant vertically. Start by cutting a skin slice and discard it, then proceed with further vertical slices until you reach the other end.
3. Mix bread crumbs, Parmigiano-Romano cheese, and garlic powder in a bowl; only until ingredients are even throughout mixture.
4. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
2. Wash the eggplants, then cut the stem off as well as any damaged parts. Slice the eggplant vertically. Start by cutting a skin slice and discard it, then proceed with further vertical slices until you reach the other end.
3. Mix bread crumbs, Parmigiano-Romano cheese, and garlic powder in a bowl; only until ingredients are even throughout mixture.
4. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Servings: 4
Nutrition Information (per serving):Calories | 357 |
Fat | 13.8 g |
Cholesterol | 159 mg |