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Sauteed Sliced Eggplant

herbal.chef's picture
Ingredients
  Eggplant 1 Medium
  Dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Eggs 2
  Milk 2 Tablespoon
  Flour 2 Tablespoon
  Oil/Melted shortening 2 Tablespoon
Directions

Peel and cut the eggplant into slices one half inch thick.
Set aside.
Combine the bread crumbs, cheese, salt, celery seed and pepper.
Set aside.
Beat together the eggs and milk.
Set aside.
Dip the eggplant slices in the flour, then in the egg and milk, then in the seasoned bread crumbs.
Saute in a ten inch skillet in hot oil or shortening until golden, turning to brown both sides.
Drain on paper toweling.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian

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