Breaded Eggplant Fried or Baked
a recipe that serves 2-4 by
Ingredients:
1-2 large Italian eggplant
2 eggs of fake eggs equivalent to 2 eggs
2 cups seasoned bread crumbs
1/4 cup Locatelli or Romano grated cheese
2 teaspoons water or 2% milk (if using whole eggs)
Salt sense table salt (33% less sodium)
Canola oil
Directions:
1. Cut eggplant into 1/4″ thick slices on a slight diagonal. Place eggplant slices single layer between paper towels, salting lightly the side facing up on each layer before placing the next layer on. Refrigerate overnight. (This step is to take the bitterness out of the eggplant.)
2. In a flat bottom bowl mix egg with water/milk or put fake eggs in bowl. Mix grated cheese and bread crumbs on flat plate. Dip each side of eggplant in egg and coat with bread crumbs.
To Fry:
3. Heat oil in large frying pan, oil should be 1/4″ deep. When oil is hot, working in batches fry eggplant turning every 5 minutes until eggplant is golden brown and fork tender (about 15 minutes).
4. When tender remove from pan and place between paper towels single layer the eggplant. (This is to remove excess oil.)
To Bake:
3. Preheat oven to 425 degrees.
4. Working in batches if necessary, spray a cookie sheet with pam, put oil in a spray bottle and spray each side of bread eggplant and place in a single layer on cookie sheet. Turn every 6-7 minutes.
5. Remove from pan when eggplant is golden brown and fork tender (about 15-20 minutes) and place on a paper towel lined platter to absorb excessive moisture while the eggplant is cooling down.
Notes:
Breaded Eggplant tastes great as is and can be a main dish or a side dish. But my favorite is with Aunt Toni’s Cole Slaw and the eggplant as a taco shell. Also tastes great with Stewed Tomatoes, put sauce on it or put it on a sandwich with mayonnaise or mustard.