Thursday, April 17, 2014

Spectacular Sides: Fried Eggplant

This is always a hit with the entire family, although I don't make it often (due to the word "fried" in the recipe title).  It does not have to be fried in a skillet, of course.  You can bake it in the oven on a large baking sheet with some EVOO sprinkled on top.  It tastes good that way, too.  But as for my house, we prefer the old-fashioned method of doing it on the stove in a skillet.  I keep it light & healthier by using extra-virgin olive oil and I don't deep-fry; just enough to cover the bottom of the skillet is all that is needed.

Watch out, taste buds!

Fried Eggplant

2 eggs
2 Tbsp water
1 cup breadcrumbs or panko-style bread crumbs
1 Tbsp Italian seasoning
1 med-large eggplant
extra virgin olive oil (EVOO)*

Peel eggplant and cut off tips.  Beat eggs and water in a medium bowl with a fork.  Mix together breadcrumbs and Italian seasoning in another medium bowl.  Slice eggplant into thin slices, 1/8-1/4-inch thick slices.  Add enough EVVO to cover bottom of a large & deep skillet; heat oil over medium heat.   Dip eggplant slices into bowl with egg mixture, then lightly coat with breadcrumbs.  Place coated eggplant slices in heated oil.  Cook 2-3 minutes per side or until golden brown.  Remove and place on a plate with paper towels on it to absorb some of the oil.  Serve as a side dish with your favorite pasta dish!

*Note: while cooking, add additional EVOO as necessary to your skillet (the breadcrumbs will absorb some of the oil while it's cooking).

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