Garlic Parmesan Eggplant Slices |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These crispy eggplant slices are pan-fried and topped with garden fresh tomato. From Land-O-Lakes Cookbook. Ingredients:
1 medium eggplant, sliced |
1 teaspoon salt |
1/2 cup all-purpose flour |
1/2 cup breadcrumbs, seasoned |
1/4 cup parmesan cheese, freshly grated |
1 tablespoon basil leaves |
1/3 cup olive oil |
1/2 teaspoon black pepper |
1 teaspoon fresh garlic, minced |
2 eggs, beaten |
1 cup fresh tomato, chopped |
Directions:
1. Place eggeplant slices on a 15x10x1 jelly roll pan, sprinkle with salt.
2. in a 9' pie pan, stir together flour, breadcrumbs, parmesan cheese and basil.
3. in 10' skittle cook olive oil, pepper and garlic over med heat until sizzling.
4. meanwhile, dip eggplant slices in egg, coat with flour mixture. fry 1/2 of eggeplant slice in olive oil until golden brown 2-3 minutes on each side. remove to serving platter, keep warm.
5. repeat with remaining eggplant slices.
6. remover to serving platter. sprinkle with tomato. cover with aluminum foil. let stand 2 minutes or until tomato is heated through.
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