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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1/3 cup cornmeal
- 1/3 cup flour
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup parmesan cheese, grated
- 1 egg
- 2 tablespoons water
- 2 lbs eggplants
- butter, enough for pan frying
Method
- Sift together cornmeal, flour, salt and pepper.
- Stir in cheese.
- Beat egg and water.
- Cut eggplant into 1/2 inch slices.
- Roll in breading.
- Dip into egg mixture.
- Roll again in breading.
- Pan fry in butter over medium heat about 5 minutes per side.
- Turn only once.