We love this dish so much I didn’t even take a post-bake photo. Actually this is two dishes in one–and it’s easy. You’re welcome.
For Fried Eggplant You Will Need:
One large eggplant sliced or several small eggplant cut into pieces
1 1/2 cups Italian bread crumbs or panko (I use old Udi’s GF bread, crumbled)
1 cup flour (I use Cup4Cup)
1/4 cup Crisco
Salt, Pepper, Basil, Parsley
1. Thoroughly wash and dry eggplant. Cut into pieces and season with salt and pepper.
2. Put egg, flour, and breadcrumbs in separate dishes. Mix parsley and basil into the dry breadcrumb mixture.
3. Dip eggplant pieces in egg, then flour, then egg, then breadcrumbs and place on a dry surface (I used a cutting board).
4. Heat a large skillet with Crisco and allow to heat to approximately 350 degrees.
5. Once heated, place eggplant pieces into the skillet for approximately 3 minutes, or until golden brown.
6. Remove and place on a paper towel to absorb extra grease.
Okay, now some may argue that these tasty treats can be eaten as is. Those folks would be Dane, who eagerly eats eggplant pieces as I pull them out of the skillet. However, this snack can easily be made into a full meal with just a couple additional ingredients.
For Eggplant Parmesan, You Will Need:
Friend Eggplant Pieces
2 cups cheese (I used fresh mozzarella, sliced)
Your favorite marinara sauce (but I think creamy pesto would be equally delicious!)
1 9×13 pan
1. Pour a layer of sauce into the pan.
2. Cover layer with eggplant pieces.
3. Add a layer of cheese.
4. Repeat this process, so that you end with a layer of cheese.
4. Top with fresh basil and bake at 350 degrees until the cheese has browned.
Enjoy with your favorite pasta or green vegetable!