Description
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Ingredients
- 1 cup all-purpose flour
- ½ cup plain bread crumbs
- ⅓ cup Parmesan cheese
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- oil for frying
- 1 eggplant, cut into 1/8-inch slices
Instructions
- Shake flour
- bread crumbs
- Parmesan cheese
- salt
- pepper
- and garlic powder together in a gallon-size resealable plastic bag.
- Pour oil into a large skillet over medium heat. Coat a handful of eggplant slices with flour mixture. Add to the hot oil; cook until crisp and light brown
- 2 to 3 minutes. Flip and cook until other side is browned
- 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Prep Time: 10 mins
Cook Time: 3 mins
Total Time: 13 mins
Servings: 4