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8002c2ec 8364 4560 a98c ce7aafc823b7  2016 09 22 17 53 41
Linda Wilhelm Baginski
Linda Wilhelm Baginski

This is fried eggplant for my eggplant Parmesan. It came out so great! This was one big eggplant. Lol. This time I heated olive oil and butter in a cast iron skillet. I let the cut eggplant Sit with salt for about 45 min prior to coating and cooking. I rinsed off the salt.

Dredged in flour seasons with salt and pepper. Coated in egg bath. Then in a mix of seasoned breadcrumbs and Panko. This mix had grated Romano and Parmesan in it. I added my favorite 21 seasoning salute seasoning from Trader Joes.

The eggplant was creamy on the side and nice and crusty on the outside. I simply layered with sauce (another not recipe for another post) and freshly grated Parmesan and slices of fresh mozzarella. It really tasted amazing!