Tuesday, July 17, 2012

Parmesan Fried Eggplant

Until recently, I was convinced I did not like eggplant. I had only ever seen it coated in tomato sauce, and since I'm not really a fan of tomato sauce, I wouldn't even taste a bite. However, last week I decided to be adventurous, and bought an eggplant I saw at the grocery store. I'm glad I did, because it was delicious, and now I am hooked. This past weekend, after a few healthy meals, I decided I was craving something fried, and thought that fried eggplant might be the best of both worlds, something fried and delicious, yet still more healthy than fast food.

Fried Parmesan Eggplant

1 medium sized eggplant, cut into 1/4 thick rounds
2 eggs, lightly beaten*
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
Oil for frying

1: Place eggs in small bowl. Mix bread crumbs and cheese in another small bowl.
2: Dip eggplant into egg mixture, then into bread crumbs and coat.
3: In deep, heavy skillet, heat about 1/2 inch vegetable oil to about 375 degrees F. Fry eggplant pieces, about 1 minute on each side, until golden brown. Transfer to paper towel to drain and cool before serving.

I ate mine with tomato slices on the side, but I'm sure they would also be great topped with tomato sauce.

*I used egg whites, rather than whole eggs, because I had some left over from a previous recipe, but either egg whites or whole eggs will work.

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