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Fried Eggplant Parmesan
Ingredients
- 1 lrg Eggplant Salt
- 2 x Large eggs
- 1/4 c. Cool water
- 2 c. Seasoned Italian bread crumbs (Kellermann uses Mary's brand bread crumb) Pure Italian extra virgin olive oil Grated Parmesan cheese or possibly tomato sauce
Directions
- Peel eggplant; slice 1/4-inch thick. Soak in cool water with about 1 Tbsp. of salt for 15 min.
- Beat Large eggs with 1/4 c. cool water. Drain eggplant slices a few at a time. Dip into egg, then into bread crumbs. Fry in extra virgin olive oil till golden on both sides, turning once.
- Sprinkle with Parmesan cheese or possibly serve with a little tomato sauce on top.
- Yield: About 6 servings.
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