Friday, October 9, 2009
1 medium (1 lb.) eggplant
1 tsp. salt
1/2 cup all-purpose flour
1/2 cup seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
1 tbsp. basil leaves
1/3 cup olive oil
1/2 tsp. pepper
1 tsp. minced fresh garlic
2 eggs, slightly beaten
Peel and slice eggplant into 1/4 inches thick slices. Place eggplant slices on a cookie sheet and sprinkle with salt. In 9 inch pie pan stir together flour, bread crumbs, Parmesan cheese and basil. (the bread crumbs I used had basil seasoning in it, so I didn't need to add basil). AND, I added a little extra Parmesan cheese to the mixture. Figured it couldn't hurt. :)
In 10 inch skillet over medium heat, bring to a sizzle: olive oil, pepper and garlic.
Meanwhile, dip eggplant slices into slightly beaten eggs; then coat with bread crumb mixture. Fry eggplant slices in olive oil until golden brown (2 to 3 minutes on each side). Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter.
These are delicious treasures as they are OR dipped in ranch dressing.
Makes: 4 servings.
Preparation time: 30 minutes... ish