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Categories:
eggplants eggs water breadcrumbs Parmesan cheese parsley garlic Italian seasoning salt fresh ground black pepper cayenne pepper olive oil
Viewed: 44 - Published at: 6 years agoIngredients
- 2 medium eggplants, peeled
- 3 eggs, beaten
- 3 tablespoons water
- 2 cups dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 1/2 tablespoons dried parsley
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried Italian seasoning (for a less intense flavor reduce to 1/2 teaspoon)
- 1 teaspoon seasoning salt (can use more)
- 1/2 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper (or adjust to heat level) (optional)
- olive oil (for frying, can use vegetable oil or Canola oil)
Method
- Cut the peeled eggplant into about 1/2-inch thick slices.
- In a shallow bowl whisk eggs with water.
- In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper.
- Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices).
- Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture.
- Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet).
- Remove to a large serving plate (these are best when served right away).
