Italian Breaded Eggplant

By dtrumble

Italian Breaded Eggplant, an easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy Parmesan breadcrumb mix.

Ingredients

• • 2-3 round or long eggplant (young and firm), slice into 1/4 inch more less thick, (no need to peel)
• • 1 teaspoon salt 5.64 grams
• • 2/3 cup bread crumbs 60 grams
• • 1 1/2 tablespoons freshly grated Parmesan cheese 7 1/2 grams
• • 2/3 cup flour 80 grams
• • 2 eggs
• • 1/4 cup vegetable oil for frying 50 grams

Preparation

Step 1

1.Place sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes. Then drain, but do not rinse.

2.In a small plate mix bread crumbs and parmesan cheese, in another plate beat eggs well, in a third plate add flour.

3.Dip slices of eggplant first in flour, then egg, then coat well with breadcrumb mixture.

4.Fry in hot oil a couple of minutes on each side until golden. Drain on a paper towel lined plate. Serve. (sprinkle with additional salt if desired). Enjoy!