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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Having a garden and growing fresh food is a must for our family. We got lucky and had a great harvest of eggplant last year which prompted me to find ways to cook it. Not wanting to use someone else's, I tried several times until I came up with something my family likes. This is even KID friendly and has great taste...especially with white meat meals. Ingredients:
1 large eggplant |
1 egg |
1 cup milk |
1 teaspoon cumin |
1 teaspoon onion flakes |
1 teaspoon salt |
1 teaspoon garlic powder |
1 teaspoon parsley |
1 cup panko breadcrumbs or 1 cup breadcrumbs |
1/2 cup sunflower oil or 1/2 cup canola oil |
salt and pepper |
Directions:
1. In large skillet put in enough oil (about 1/8 inch deep.)and preheat too medium high.
2. In separate bowl mix egg and milk thoroughly.
3. In another bowl mix together remaining dry ingredients.
4. Slice eggplant 1/4 thick and dip in milk/egg.
5. Dip in dry ingredients and coat both sides.
6. Place in skillet and fry for 2-3 minutes each side, checking to make sure they get golden brown.
7. You will need to add a little oil each time. When the crumbs in the skillet start getting too much or burning, remove before starting next batch of eggplant.
8. Place on separate plate covered with paper towel until ready to serve to remove excess oil.
9. SPECIAL NOTE: For a little added extra flavor, use bacon grease instead of oil.
10. SPECIAL NOTE: If you want a little something to jazz these up a little and are having a salad, dip them in some Ranch Dressing. I have a scratch recipe that goes great with it.
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