Fried Eggplant Plus
Posted in Side Dish & Sauces, Vegetable, Vegetarian on July 8, 2010
I originally posted this way back in 2008. We love it!
My husband made fried eggplant, and I thought– hey, why not throw some fresh tomato, basil and mozzarella on it and serve it over pasta? Here is how we prepared the eggplant.
What you need:
2-4 tablespoons saffron oil
1 large eggplant, sliced (I don’t peel mine)
3 eggs, beaten
2 cups dry Italian style bread crumbs (or your own with plain crumbs and fresh herbs)
2-3 sliced tomatoes with some of the “guts” removed
basil (as much or little as you think you might like, chopped is better)
1 pound fresh mozerella, sliced
cooking spray (Pam or spray olive oil)
garlic powder
salt
pepper
seasoning salt
Parmesan cheese (1 handful– shredded)
The Fun Part:
1. Heat oil in a frying pan and oven to 425 degrees.
2. Mix up the egg mixture by adding garlic powder, salt, pepper and seasoning salt (all to taste).
3. Mix parmesan cheese with the breadcrumbs.
4. Dip eggplant in egg mixture and then bread crumbs.
5. Fry eggplant 2-3 minutes each side (until golden brown).
6. Drain on paper towels.
7. Spray bottom of pan with cooking spray.
8. Arrange eggplant in pan.
9. top with slice of tomato, basil and mozerella.
10. Bake in oven until top of cheese is brown and bubbly– or just melted– depending on your preference.
One thing to keep in mind is if your tomato is really juicy, you might want to seed it or your eggplant will get soggy.
It’s tasty! Try it!
This looks delicious. We have several eggplant ripening in our garden (I've already harvested 3) and I am an eggplant parm LOVER. This looks like an amazing variation.
I learned to like eggplant as an adult, and now I look forward to each summer with fresh, local, organic eggplant from the CSA!