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Friday 25 March 2011

Baingan Italian Style


Eggplant Italian Style

 4 to 6 servings

Ingredients

  • 1  large eggplant
  • 3  large eggs, lightly beaten
  • 1 1/2  cups  Italian-seasoned breadcrumbs
  • Olive oil
  • 1/4  cup  grated Parmesan or Romano cheese

Preparation

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 a serving dish; sprinkle evenly with cheese, and serve immediately.










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