| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 small eggplant
- 1/3 cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- 1 cup italian bread crumbs
- 1/2 cup vegetable oil for deep frying
- 1/2 cup Parmesan cheese
- rosemary for garnish
- marinara sauce for dipping and plating
Ingredients
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Instructions
- Slice your egg plant into 1/4 inch disk.
- Put the cornstarch in a small dish.
- Put the beaten eggs and salt in another small dish.
- Put the Italian bread crumbs in another small dish.
- Start breading by dredging each eggplant slice in cornstarch.
- Shake off the excess cornstarch,and coat completly in egg mixture.
- Complete the breading by dredging each slice in the Italian bread crumbs. Press down on the crumbs to make them adhere.
- As you bread each eggplant slice, transfer to a papertowl covered plate until they are all breaded.
- Heat your vegetable oil in a deep skillet over medium-high heat.
- Fry each eggplant slice for about 1 minute on each side, or until golden brown.
- Once you have cooked each eggplant slice, it is time to plate your meal.
- If you are serving as a first-course, smear the marinara on the plate and place each eggplant slice on top, sprinkling parmesan and rosemary on top.
- If you are serving as a side, simply just use the marinara as a dipping sauce.
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