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Friday, April 4, 2014

Breaded Fried Eggplant

My Grandmother made these crispy fried eggplant
rounds into the best tasting baked eggplant parmesan.
I like serve these plain right from the saute pan.
You can peel the eggplant or not peel it if you wish.

2 cups olive or canola oil
1 large eggplant
2 cups flour
2 large eggs, beaten
1/2 cup cold milk
2 cups dried bread crumbs

Peel eggplant ad slice into 1/4 inch rounds
Create a dredgig station with three bowls,
one with flour, one with egg wash, and one
bowl with the dried Italian bread crumbs.
Preheat oil in saute pan to 350 degrees F.
Dredge each eggplant slice in flour, then in
egg wash mixture and then in bread crumbs.
Fry until golden brown on both sides.
Drain eggplant on paper towels and season
with a sprinkling of salt to taste. Serve warm.

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