BREADED SLICED EGGPLANT

Breaded Sliced Eggplant image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 8

Previous Next

Ingredients

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

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