Ingredients
1 fresh eggplant
3 eggs (you may be able to get by with 2 eggs)
2 cups of Progresso Italian bread crumbs
cooking oil
grated Parmesan cheese (optional)
Prep
1. Rinse the eggplant. Then, using a peeler or a sharp knife, remove the skin. Now, slice the eggplant as thin as possible. (NOTE: An electric meat slicer works best if you have one.) Otherwise, lay the eggplant on a cutting board. Then, using a sharp knife, slice the eggplant long ways. (Be careful not to cut your fingers.)
2. Break the eggs in a bowl, then, beat thoroughly.
3. Pour 2 cup of bread crumbs into a gallon Zip Lock bag.
Directions
1. Pour enough cooking oil into a skillet to float the eggplant slices, then, turn burner to medium high to begin heating the oil.
2. Dip the individual eggplant slices in the egg wash. (Be sure to evenly coat both sides.)
3. Now, place several slices in the Zip lock containing the bread crumbs. Seal the bag, then, shake well to evenly batter the slices.
1. When the cooking oil is heated, place the eggplant slices in the skillet one at a time. (NOTE: Shake off excess bread crumbs.)
2. Brown one side, then, gently flip the slices to brown the other side.
3. Place the fried eggplant slices on a platter (generously lined with paper towels to absorb excess oil.)
4. (Optional) Sprinkle Parmesan cheese on the hot slices.
Serve as an appetizer or a side dish.
1 fresh eggplant
3 eggs (you may be able to get by with 2 eggs)
2 cups of Progresso Italian bread crumbs
cooking oil
grated Parmesan cheese (optional)
Prep
1. Rinse the eggplant. Then, using a peeler or a sharp knife, remove the skin. Now, slice the eggplant as thin as possible. (NOTE: An electric meat slicer works best if you have one.) Otherwise, lay the eggplant on a cutting board. Then, using a sharp knife, slice the eggplant long ways. (Be careful not to cut your fingers.)
2. Break the eggs in a bowl, then, beat thoroughly.
3. Pour 2 cup of bread crumbs into a gallon Zip Lock bag.
Directions
1. Pour enough cooking oil into a skillet to float the eggplant slices, then, turn burner to medium high to begin heating the oil.
2. Dip the individual eggplant slices in the egg wash. (Be sure to evenly coat both sides.)
3. Now, place several slices in the Zip lock containing the bread crumbs. Seal the bag, then, shake well to evenly batter the slices.
1. When the cooking oil is heated, place the eggplant slices in the skillet one at a time. (NOTE: Shake off excess bread crumbs.)
2. Brown one side, then, gently flip the slices to brown the other side.
3. Place the fried eggplant slices on a platter (generously lined with paper towels to absorb excess oil.)
4. (Optional) Sprinkle Parmesan cheese on the hot slices.
Serve as an appetizer or a side dish.
