Fried eggplant parmesan
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | large | Eggplant |
Salt | ||
2 | Eggs | |
¼ | cup | Cold water |
2 | cups | Seasoned Italian bread crumbs |
(Kellermann uses Mary's brand bread crumb) | ||
Pure Italian olive oil | ||
Grated Parmesan cheese or tomato sauce |
Directions
Peel eggplant; slice ¼-inch thick. Soak in cold water with about 1 tablespoon of salt for 15 minutes. Beat eggs with ¼ cup cold water. Drain eggplant slices a few at a time. Dip into egg, then into bread crumbs. Fry in olive oil until golden brown on both sides, turning once. Sprinkle with Parmesan cheese or serve with a little tomato sauce on top. Yield: About 6 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from Mary Viviano Kellermann of the Union Italian Market in Union Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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