Eggplant Italian Style

Eggplant Italian Style
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  • 1 large eggplant
  • 3 large eggs, lightly beaten
  • 1 ½ cups Italian-seasoned breadcrumbs
  • Olive oil
  • ¼ cup grated Parmesan or Romano cheese

Cut eggplant crosswise into 1/8-inch-thick slices. Dip eggplant slices in egg, and dredge in breadcrumbs. Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm. Arrange eggplant on...

View full recipe at My Recipes


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