Vegetables

EGGPLANT ITALIAN STYLE

  • 1 large Eggplants
  • 3 large Eggs, lightly beaten
  • 1 1/2 cups Breadcrumbs, Italian seasoned
  • Olive oil
  • 3/4 cup grated Parmesan or Romano Cheese, grated

    • Cut eggplant crosswise into 1 inch thick slices.

    Dip eggplant slices in egg, and dredge in breadcrumbs.

    Pour oil to depth of 1 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minuts on each sideor until golden. Drain on paper towels, and keep warm.

    Arrange eggplant on a serving dish, sprinkle with cheese and serve immediately. Yield: 4 to 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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