24 Inches Of Eggplant Recipes

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BREADED SLICED EGGPLANT

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Breaded Sliced Eggplant image

Steps:

  • Cut the eggplant into 8 slices about 1/2 inch thick. Set aside.
  • Combine the bread crumbs and cheese. Set aside.
  • Mix the egg, water, salt and pepper. Blend well and set aside.
  • Dip the eggplant in the flour on both sides. Remove the excess. Dip in the egg mixture. Remove the excess and dip into the cheese-bread crumb mixture. Pat the slices firmly so they are evenly coated.
  • Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant. Cook until golden brown on both sides. Drain on paper towels. Repeat with the remaining eggplant and oil.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 411 milligrams, Sugar 5 grams, TransFat 0 grams

1 small eggplant
3/4 cup fine fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1 egg
1/3 cup water
Salt and freshly ground pepper to taste
Flour for dredging
4 tablespoons vegetable oil

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