I love eggplant and I love this recipe. I found it online at CDkitchen.com. I haven't tried it, but I bet this would be a great side for a spaghetti dinner. It is also easily adapted to a gluten-free diet, by using gluten-free bread crumbs.
Serves/Makes: 4
Ingredients:
1 medium eggplant sliced 1/4"
1 teaspoon salt
1/2 cup flour
1/2 cup seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
1 tablespoon basil leaves
1/3 cup olive oil or vegetable oil
1/2 teaspoon pepper
1 teaspoon minced fresh garlic
2 eggs, slightly beaten
1 cup chopped ripe tomato
Directions:
Place eggplant slices on 15 x 10" jelly roll pan. Sprinkle with salt. In 9" pie pan, stir together flour, bread crumbs, Parmesan cheese and basil. In large skillet, cook olive oil, pepper, and garlic over medium heat until sizzling.
Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown, 2 to 3 minutes, on each side.
Remove to serving platter; keep warm. Repeat with remaining eggplant slices.
Remove to serving platter; sprinkle with tomato. Cover with foil. Let stand 2 minutes or until tomato is heated through.
This recipe from CDKitchen for Garlic Parmesan Eggplant Slices serves/makes 4
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