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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Eggplant fried crisp with Romano/Parmesan cheese breading. When I was a kid I wouldn't eat eggplant. Of course at that time we only boiled it! Ingredients:
1 medium eggplant, whole, sliced 1/8-inch thick |
3 large eggs, beaten slightly |
2 cups cornflake crumbs |
1 cup grated romano/parmesan cheese |
1/4 cup olive oil |
Directions:
1. 1. Peel eggplant and slice 1/8 inch thick.
2. 2. Whip eggs together and place in a shallow bowl for an egg wash.
3. 3. Mix cornflake crumbs and romano/parmesan cheese together in a shallow container and dredge eggplant slices in the egg wash and then the dry mixture.
4. 4. Put enough olive oil in a hot skillet to coat the bottom about 1/16 inch deep. Adjust to medium high heat.
5. 5. Fry eggplant slices, turning frequently, until golden brown and crispy. Remove to paper towel to drain. Cover with second paper towel and add layers of eggplant as needed.
6. 6. Place eggplant in a preheated 350 degree oven for a few minutes to crispen and degrease them. Remove and serve immediately.
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