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Ingredients
Olive Oil
1 Cup breadcrumbs
1/4 Cup romano cheese
1 Cup flour
3 eggs
Instructions
1. Wash your eggplant, and remove skin if concerned over the use of
pesticides. If organic, there is no need to peel.
2. Slice eggplant into 1/4 inch round slices and drain if you have the
time. If draining, just lay slices in a strainer rather than cube them.
3. Mix the bread crumbs and romano (or parmesan) cheese in a bowl.
4. Place the flour in a second bowl and mix the eggs in a third bowl.
You can remove the yolks, and just use egg whites, but add in an extra
egg.
5. Pour in enough olive oil in a sauce pan so there is about 1/4 inch
of olive oil in the pan. Heat to medium-high heat.
6. Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs
mixture and place in hot oil.
7. Do this for each of the eggplant slices and cook for about 2 minutes
until the bread crumbs are golden brown, and flip.
8. Cook for about 1 minute more.
9. Remove each slice from the pan and place on a paper towel (on a plate)
to let the oil drain.
10. Continue the process until all slices are used.
11. Serve warm.
TIP #1: The measurements for the coating will vary
depending on the size of the eggplant. You want to make sure the eggplant
is well coated with the breadcrumbs, and the egg will help make the
breadcrumbs stick.
TIP #2:
Do not let the oil get too hot where it will burn the eggplant
mixture. But a nice medium high heat should be fine. It should only
take 2-3 minutes on the first side.
TIP #3:
This recipe goes great with pasta, especially with a red sauce because
you can dip the eggplant in the sauce. A marinara sauce is perfect.
You can use the sauce also alone as a dipping sauce.
TIP #4:
You do not have to use extra virgin olive oil for this. Regular
olive oil is fine for frying.
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