You gotta love this recipe because you don’t feel guilty due to the fact it uses vegetables!   I know, I know, it’s still not the same, but come on… let’s give a little.

Actually, I love the way this recipe tastes.  I do not deep fry the eggplant but fill the sauce pan with about 1/4″ of olive oil.  I add more as needed.

Fried Eggplant Slices

The first time I made this, I did not use enough oil.  Soon the pieces of breadcrumbs which were stuck in the pan started smoking and turning black.  The eggplant started burning as well – not what I was looking for.

So I removed those and added in more oil and tried some new ones.  Perfect.   A nice golden brown crust – I was so proud.   I enjoyed the recipe more than my husband, but I think that was because he’s trying to lose weight.  Don’t get me wrong – he liked the recipe. He blames my website as part of the culprit for not dropping the pounds quicker.   Well… this may be so, but I sure take it as a compliment. If he didn’t like my cooking, he’d be a toothpick!

When preparing the recipe I don’t know if you really need to go through the whole draining process for the eggplant- where you pour salt over the eggplant pieces and let it pull some of the moisture out.  It helps to remove some bitterness, but honestly, I don’t know if I’d do it again for this recipe.  I’ll let you know if I find a huge difference.

I’d recommend serving this with some marinara sauce on the side.  Nothing special – you can whip one up in a flash following my recipe.  Or just use some good quality jar sauce (oops did I say that?).  Serve it with a dish of pasta and you’re all set.

You can get the free recipe here where I’ve posted it for everyone on the planet to use.  Give it a try!

Ciao -  Liz
www.simpleitaliancooking.com
Simple Italian Recipes and More

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