Garlic Parmesan Eggplant Slices

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1 medium sliced 1/4-inch eggplant
1 teaspoon salt
1/2 cup flour
1/2 cup seasoned bread crumbs
1/4 cup freshly grated parmesan cheese
1 tablespoon basil leaves
1/3 cup olive oil or vegetable oil
1/2 teaspoon pepper
1 teaspoon minced fresh garlic
2 eggs, slightly beaten
1 cup chopped ripe tomato (1 medium)

Place eggplant slices on 15 x 10-inch jelly roll pan. Sprinkle with salt. In 9-inch pie pan, stir together flour, bread crumbs, Parmesan cheese and basil. In large skillet, cook olive oil, pepper, and garlic over medium heat until sizzling. Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown, 2 to 3 minutes, on each side. Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter; sprinkle with tomato. Cover with foil. Let stand 2 minutes or until tomato is heated through.

Serves 4

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