Have you ever tried eggplant? Eggplant parmesean is delicious, and this eggplant recipe makes a nice side dish or snack. Thanks to Peggy for the inspiration!
Ingredients:
1 egg
1 eggplant, sliced into 1/2" rounds
1/2 cup bread crumbs
1 tablespoon olive oil
salt & pepper
2 tablespoons parmesean cheese
Add a splash of water to the egg and mix with a fork to make an egg wash. Dip both sides of the eggplant into the egg wash and then coat both sides with the breadcrumbs. Heat olive oil in a large skillet that has been heated to medium high. Drop the eggplant slices into the skillet and cook on each side for 3-4 minutes. Eggplant needs plenty of salt, so salt and pepper it to taste. Sprinkle grated parmesean (real, not the green can) on top of the eggplant slices if you'd like.
1 eggplant, sliced into 1/2" rounds
1/2 cup bread crumbs
1 tablespoon olive oil
salt & pepper
2 tablespoons parmesean cheese
Add a splash of water to the egg and mix with a fork to make an egg wash. Dip both sides of the eggplant into the egg wash and then coat both sides with the breadcrumbs. Heat olive oil in a large skillet that has been heated to medium high. Drop the eggplant slices into the skillet and cook on each side for 3-4 minutes. Eggplant needs plenty of salt, so salt and pepper it to taste. Sprinkle grated parmesean (real, not the green can) on top of the eggplant slices if you'd like.
