1 large eggplant, cut into rounds or strips 1/2 inch thick
1 C. milk
1 C. flour
1 TB. oil
1 tsp. onion salt
1 egg
some grated parmesan cheese (optional)
salt and pepper to taste
oil for frying
1 C. Italian-seasoned breadcrumbs* (optional)
Mix together the flour, onion salt, salt and pepper in a pie plate. In a separate pie plate, mix together the egg, milk, and 1 TB. oil. If you opt for the breadcrumbs, put them in their own pie plate. Heat the oil for frying in a skillet over medium heat. The oil is hot enough when a drop of water in the pan sizzles. Made a row of the pie plates on the counter leading up to the skillet in the following order: flour, egg mixture, breadcrumbs. Put the eggplant plate before the flour. Take a fork and pick up a piece of eggplant. Dip the eggplant in the flour on both sides. Then dunk it in the egg mixture. Then dunk it either back in the flour mixture (if you're not using breadcrumbs) or in the breadcrumbs. Do this to enough eggplant pieces to make a single layer with some wiggle room in the skillet. Fry until golden and crispy on both sides. Drain on a plate lined with paper towels. Repeat until all eggplant is fried. If you so choose, sprinkle the fried eggplant with parmesan cheese.
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This recipe is for fried eggplant, but you can fry a lot of vegetables this way and come out with a tasty main dish, side dish, or sandwich filling. Yes, leftover fried eggplant in a good roll with maybe some ketchup is a delicious lunch, in my opinion at least. Basically, all summer squashes work well, and one time I accidentally fried cucumber this way and it was good too. (Hey, cucumbers and zucchini look a lot alike.)
_______
Italian breadcrumbs is a product that you can buy in the store under the same name, but you could also make them pretty easily. All you'd need is: stale bread, dried parsley, dried oregano, salt, and pepper. And the will to smash the bread up in a plastic bag with a rolling pin. Shazam, homemade breadcrumbs!
1 C. milk
1 C. flour
1 TB. oil
1 tsp. onion salt
1 egg
some grated parmesan cheese (optional)
salt and pepper to taste
oil for frying
1 C. Italian-seasoned breadcrumbs* (optional)
Mix together the flour, onion salt, salt and pepper in a pie plate. In a separate pie plate, mix together the egg, milk, and 1 TB. oil. If you opt for the breadcrumbs, put them in their own pie plate. Heat the oil for frying in a skillet over medium heat. The oil is hot enough when a drop of water in the pan sizzles. Made a row of the pie plates on the counter leading up to the skillet in the following order: flour, egg mixture, breadcrumbs. Put the eggplant plate before the flour. Take a fork and pick up a piece of eggplant. Dip the eggplant in the flour on both sides. Then dunk it in the egg mixture. Then dunk it either back in the flour mixture (if you're not using breadcrumbs) or in the breadcrumbs. Do this to enough eggplant pieces to make a single layer with some wiggle room in the skillet. Fry until golden and crispy on both sides. Drain on a plate lined with paper towels. Repeat until all eggplant is fried. If you so choose, sprinkle the fried eggplant with parmesan cheese.
_______
This recipe is for fried eggplant, but you can fry a lot of vegetables this way and come out with a tasty main dish, side dish, or sandwich filling. Yes, leftover fried eggplant in a good roll with maybe some ketchup is a delicious lunch, in my opinion at least. Basically, all summer squashes work well, and one time I accidentally fried cucumber this way and it was good too. (Hey, cucumbers and zucchini look a lot alike.)
_______
Italian breadcrumbs is a product that you can buy in the store under the same name, but you could also make them pretty easily. All you'd need is: stale bread, dried parsley, dried oregano, salt, and pepper. And the will to smash the bread up in a plastic bag with a rolling pin. Shazam, homemade breadcrumbs!
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