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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large eggplant |
3 large eggs, lightly beaten |
1 1/2 cups italian-seasoned breadcrumbs |
olive oil |
1/4 cup grated parmesan or romano cheese |
Directions:
1. Cut eggplant crosswise into 1/8-inch-thick slices.
2. Dip eggplant slices in egg, and dredge in breadcrumbs.
3. Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm.
4. Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve immediately.
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