» Print Recipe
These are so simple but so delicious! They form the basis of Eggplant Parmigiana but I love them as they are - washed down with an ice cold beer. Even friends who aren't big eggplant fans just love the taste.
Put eggs and milk in a bowl with some salt ad pepper.
Put flour on a plate or on a length of greaseproof paper (for easy disposal later)
Put Breadcrumbs on a plate or on greaseproof paper.
Dip each eggplant round in flour, then egg, then breadcrumbs.
Heat about 1cm of oil in a frypan over high heat.
Fry eggplant til browned (about 2 mins each side) - don't overcrowd the pan
Serve hot while they're nice and crispy
There are differing opinions on whether you should pre salt eggplant to remove the bitterness. My mum still does it and I still do - even though eegplants aren't as bitter as they used to be. I tend to find that salting them first then rinsing softens them a bit and it helps if they're getting cooked quickly like these are.
To make Eggplant Parmigiana, just put a layer of eggplant in a baking dish with some tomato sugo on the bottom (Hungry Girl has a simple, good recipe for that). Place some grated mozzarella on top and add more tomato sugo - keep layering adding some herbs such as Oregano/ fresh Basil as you layer and finish with cheese on top. Bake in a 180c oven for about 30 mins
» Related Recipes
» Metric Converter