Breaded Fried Eggplant
- 1 eggplant
- 1 cup bread crumbs
- 1/2 tsp . salt
- 1/2 tsp . garlic powder
- 1/4 tsp . black pepper
- 1 or 2 large eggs lightly beaten
- sunflower oil for frying
Heat oil in a deep heavy pan or skillet. The oil should cover 1/2 inch or 1.5 cm deep. Have a plate covered with paper towels and tongs ready.
Cut off the stem and bottom of a clean eggplant. Slice the eggplant into thin coin slices then set aside. In a large bowl combine the breadcrumbs with the spices, set aside. I
In a separate bowl lightly beat the egg(s) .
The oil should come to a heat of 365f or 185c. If you do not have a thermometer then do a test, the eggplant coin should be golden brown in about 4-5 minutes. It is very important for the oil to be warm/hot enough otherwise the eggplant will absorb too much oil.
Dip each eggplant slice into the beaten egg, then dredge in the breadcrumbs. Place the breaded eggplant coins in the oil and fry until golden brown on both sides.
Place the fried eggplant slices on top of the plate with paper towels to drip off extra oil.
Serve right away.
Top with salsa and serve with salad or pasta and a glass of red wine!