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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 1 eggplant, sliced medium thin (leave skin on)
- 2 eggs
- 2 cups Italian breadcrumbs
- 1/4 cup parmesan cheese
- 1/4 cup dried parsley
- 1 tablespoon garlic powder
- salt and pepper, to taste
- 2 cups vegetable oil
Method
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
