Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1/3
-
1/2
-
1
-
2
-
1
-
-
-
-
Directions
Garlic Parmesan Eggplant Slices, These crispy eggplant slices are pan-fried and topped with garden fresh tomato From Land-O-Lakes Cookbook , I was interested in trying this recipe because I’d never had fried eggplant before and it was enjoyed by all We especially liked the crispy-cheesy crust with the softened eggplant inside I changed two things about the preparation: I sauteed the garlic first and then set it aside I was afraid that if I left it in the pan for the time it would take to fry all the batches, the garlic would become too brown and bitter-tasting As each batch was done, I spinkled a little of the sauteed garlic over each piece I also wiped out the pan between batches since little bits of the batter got in with the oil I’ve found before that when a little batter gets mixed in with oil, the oil will darken and give an unpleasant color to whatever is being fried That said, this was a wonderfully delicious side dish that DH has requested I make again Thanks for posting!
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Steps
|
1
Done
|
Place Eggeplant Slices on a 15x10x1 " Jelly Roll Pan, Sprinkle With Salt. |
|
2
Done
|
in a 9' Pie Pan, Stir Together Flour, Breadcrumbs, Parmesan Cheese and Basil. |
|
3
Done
|
in 10' Skittle Cook Olive Oil, Pepper and Garlic Over Med Heat Until Sizzling. |
|
4
Done
|
Meanwhile, Dip Eggplant Slices in Egg, Coat With Flour Mixture. Fry 1/2 of Eggeplant Slice in Olive Oil Until Golden Brown 2-3 Minutes on Each Side. Remove to Serving Platter, Keep Warm. |
|
5
Done
|
Repeat With Remaining Eggplant Slices. |
|
6
Done
|
Remover to Serving Platter. Sprinkle With Tomato. Cover With Aluminum Foil. Let Stand 2 Minutes or Until Tomato Is Heated Through. |
