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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe comes from an estate sale I purchased last summer. I immediately made this one because my mother is a huge fan of eggplant. She loves this recipe as do I. Enjoy Ingredients:
1 small eggplant |
3/4 cup fresh bread crumbs |
1/4 cup grated parmesan cheese |
1 egg |
1/4 cup water |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
flour for dredging |
4 tablespoons vegetable oil |
Directions:
1. Cut eggplant into 8 slices 1/2 thick then set aside.
2. Combine the bread crumbs and cheese then set aside.
3. Mix egg, water, salt and pepper then blend well and set aside.
4. Dip eggplant in flour on both sides then remove excess and dip in egg mixture.
5. Remove excess and dip into bread crumb mixture and pat firmly so they are evenly coated.
6. Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant.
7. Cook until golden brown on both sides then drain on paper towels.
8. Repeat with the remaining eggplant and oil.
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