Sautéed Eggplant


  • oil
  • 1 egg
  • ¾ cup(s) bread crumbs (seasoned)
  • 2 pound(s) eggplant
  • salt & pepper to taste

Peel eggplant and cut into 3/8" to 1/2" thick slices. Sprinkle salt on each side of slices and let drain for 20 minutes. Pat dry before using. Coat eggplant slices with beaten egg, and dip in seasoned bread crumbs. Heat oil in a large skillet. Add the sliced eggplant and sauté until lightly b...

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Variations on Sautéed Eggplant

  • Sauteed Eggplant
    • Kosher salt and freshly ground pepper
    • 5 tablespoon(s) extra-virgin olive oil
    • 1 medium eggplant h dice

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