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Category: Eggplant
Prep Time: Cook Time: Total Time:
Plan ahead you will need to “sweat” the eggplant slices for 1 hour
2 small eggplants, peeled
salt
2 eggs, beaten (you may need to use one more egg)
1 tbsp water
1-1/2 cups dry breadcrumbs (use only dry breadcrumbs)
1/3 cup grated Parmesan cheese
1-1/2 tbsp dried parsley and garlic powder
1 tsp dried Italian seasoning (rubbed between fingers to release the flavor, can reduce amount to 1/2 tsp) and seasoned salt
1/2 tsp fresh ground black pepper, or more to taste
Pinch cayenne pepper
Olive oil for skillet frying
Slice the peeled eggplant into about 1/2-inch slices. Place onto a rack or on a paper towels (a rack is better to use). Sprinkle each slice lightly with salt, turn over and salt the other side, place onto a rack and allow to “sweat” for 1 hour (if using paper towels turn the slices halfway through and you may need to change the paper towels a few times during “sweating” time). After 1 hour lightly rinse under cold water then pat each slice dry using paper towels (I use a spray bottle filled with water instead of rinsing under the tap).
In a shallow bowl whisk the eggs with water.
In another shallow bowl, combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt, black pepper and if using cayenne pepper.
Dip the eggplant slices firstly into the egg allowing any excess to drip off, then coat both sides in the breadcrumb mixture pressing down with hands firmly to adhere the coating to the eggplant. Place eggplant slices breaded and on a rack or plate before frying to allow the breading to adhere to the eggplant.
Heat oil in a skillet over medium-high heat (using 1/2 to 1 inch of oil up the sides of your skillet). Fry the slices in hot oil until lightly golden brown on both sides turning once (about 3 minutes per side) you may need to add in more oil during cooking. Remove the slices to rack. Best served immediately.
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FRIED ITALIAN PARMESAN EGGPLANT SLICES
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Category: Eggplant
Prep Time: Cook Time: Total Time:
Plan ahead you will need to “sweat” the eggplant slices for 1 hour
2 small eggplants, peeled
salt
2 eggs, beaten (you may need to use one more egg)
1 tbsp water
1-1/2 cups dry breadcrumbs (use only dry breadcrumbs)
1/3 cup grated Parmesan cheese
1-1/2 tbsp dried parsley and garlic powder
1 tsp dried Italian seasoning (rubbed between fingers to release the flavor, can reduce amount to 1/2 tsp) and seasoned salt
1/2 tsp fresh ground black pepper, or more to taste
Pinch cayenne pepper
Olive oil for skillet frying
Slice the peeled eggplant into about 1/2-inch slices. Place onto a rack or on a paper towels (a rack is better to use). Sprinkle each slice lightly with salt, turn over and salt the other side, place onto a rack and allow to “sweat” for 1 hour (if using paper towels turn the slices halfway through and you may need to change the paper towels a few times during “sweating” time). After 1 hour lightly rinse under cold water then pat each slice dry using paper towels (I use a spray bottle filled with water instead of rinsing under the tap).
In a shallow bowl whisk the eggs with water.
In another shallow bowl, combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt, black pepper and if using cayenne pepper.
Dip the eggplant slices firstly into the egg allowing any excess to drip off, then coat both sides in the breadcrumb mixture pressing down with hands firmly to adhere the coating to the eggplant. Place eggplant slices breaded and on a rack or plate before frying to allow the breading to adhere to the eggplant.
Heat oil in a skillet over medium-high heat (using 1/2 to 1 inch of oil up the sides of your skillet). Fry the slices in hot oil until lightly golden brown on both sides turning once (about 3 minutes per side) you may need to add in more oil during cooking. Remove the slices to rack. Best served immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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