Kitten’s Fried Italian Parmesan Eggplant Slices

I make these every summer with my garden eggplant, you’ll be lucky if these even make it to the table!

Plan ahead you will need to “sweat” the eggplant slices for 1 hour

The first 4 instruction paragraphs are numbered to use for my eggplant ricotta recipe

Servings 6

INGREDIENTS:

2 small eggplants, peeled

salt

2 eggs, beaten (you may need to use one more egg)

1 tablespoon water

1-1/2 cups dry breadcrumbs (use only dry breadcrumbs)

1/3 cup grated Parmesan cheese

1-1/2 tablespoons dried parsley

1-1/2 teaspoons garlic powder

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor, can reduce amount to 1/2 teaspoon)

1 teaspoon seasoned salt or white salt

1/2 teaspoon fresh ground black pepper, or more to taste

pinch cayenne pepper (optional or use more to suit heat level)

olive oil for skillet frying

INSTRUCTIONS:—————————————————-

1) Slice the peeled eggplant into about 1/2-inch slices.

2) Place onto a rack or on a paper towels (a rack is better to use).

3) Sprinkle each slice lightly with salt, turn over and salt the other side, place onto a rack and allow to “sweat” for 1 hour (if using paper towels turn the slices halfway through and you may need to change the paper towels a few times during “sweating” time).

4) After 1 hour lightly rinse under cold water then pat each slice dry using paper towels (I use a spray bottle filled with water instead of rinsing under the tap).

In a shallow bowl whisk the eggs with water.

In another shallow bowl (I use an 8 x 8-inch baking pan for this) combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt, black  pepper and if using cayenne pepper.

To make easier; have all your eggplant slices breaded and on a rack or plate before frying.

Dip the eggplant slices firstly into the egg allowing any excess to drip off, then coat both sides in the breadcrumb mixture pressing down with hands firmly to adhere the coating to the eggplant.

Heat oil in a skillet over medium-high heat (using 1/2 to 1 inch of oil up the sides of your skillet) .

Fry the slices in hot oil until lightly golden brown on both sides turning once (about 3 minutes per side)  you may need to add in more oil during cooking.

Remove the slices to rack.

Best served immediately.

Also on www.recipezazz.com

Related posts:

Kitten’s Fried Green Parmesan Tomatoes

Layered Eggplant And Mushroom Bake

Easy Basic Layered Eggplant Parmesan

Kitten’s Layered Eggplant Ricotta Marinara (Vegetarian)

Kitten’s Italian Parmesan Zucchini Rounds

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