EASY CRISPY EGGPLANT
2 small eggplants
1/2 c. fine dry bread crumbs
2 eggs
4 tablespoons freshly minced parsley
1/3 c. grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. ea. celery seed, paprika (optional)
1/4 tsp. ea. garlic and onion powder
salt and pepper
3 cloves garlic, whole
3 tablespoons olive oil
Wash and slice eggplant and sprinkle generously with salt. Allow to sit out
for 30 minutes. Rinse and pat dry.
Set out 2 shallow dishes or trays. (We like to use aluminum foil or plastic
plates for easy cleanup).
Into the first tray, measure bread crumbs, parsley, celery seed, 1/2 of the
cheese, paprika, garlic and onion powder (do not substitute garlic or onion
salt).
In the second tray, beat the 2 eggs well with a fork. Add the chopped
parsley and the other half of the cheese.
Heat a pan with 1/4 inch olive oil (does not need to be extra virgin for
frying purposes). Add the garlic in whole pieces; as the oil toasts the
garlic, mash it into the oil with the tines of a fork to flavor the oil;
remove before browning. Meanwhile, dip the eggplant into the egg mixture,
turn to coat both sides; dip and coat both sides in the bread crumb
mixtures. Fry in hot olive oil over medium-high heat for 5-10 minutes or
until golden on both sides and eggplant is tender in center. If eggplant is
later to be baked in a casserole, fry only until edges are browned as
cooking will be finished in the oven.
Serve as is, seasoned to taste with salt and pepper, or bake in a casserole
dish for 30 minutes at 375°F topped with grated Parmesan, mozzarella and
pasta sauce.
2 small eggplants
1/2 c. fine dry bread crumbs
2 eggs
4 tablespoons freshly minced parsley
1/3 c. grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. ea. celery seed, paprika (optional)
1/4 tsp. ea. garlic and onion powder
salt and pepper
3 cloves garlic, whole
3 tablespoons olive oil
Wash and slice eggplant and sprinkle generously with salt. Allow to sit out
for 30 minutes. Rinse and pat dry.
Set out 2 shallow dishes or trays. (We like to use aluminum foil or plastic
plates for easy cleanup).
Into the first tray, measure bread crumbs, parsley, celery seed, 1/2 of the
cheese, paprika, garlic and onion powder (do not substitute garlic or onion
salt).
In the second tray, beat the 2 eggs well with a fork. Add the chopped
parsley and the other half of the cheese.
Heat a pan with 1/4 inch olive oil (does not need to be extra virgin for
frying purposes). Add the garlic in whole pieces; as the oil toasts the
garlic, mash it into the oil with the tines of a fork to flavor the oil;
remove before browning. Meanwhile, dip the eggplant into the egg mixture,
turn to coat both sides; dip and coat both sides in the bread crumb
mixtures. Fry in hot olive oil over medium-high heat for 5-10 minutes or
until golden on both sides and eggplant is tender in center. If eggplant is
later to be baked in a casserole, fry only until edges are browned as
cooking will be finished in the oven.
Serve as is, seasoned to taste with salt and pepper, or bake in a casserole
dish for 30 minutes at 375°F topped with grated Parmesan, mozzarella and
pasta sauce.
