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Easy Fried Eggplant by


Can serve eggplant with Marinara for dipping.


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)


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.

Servings: 4

Nutrition Information (per serving):
Calories 357
Fat 13.8 g
Cholesterol 159 mg

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