Crispy Eggplant

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Difficulty: Easy - for beginners


2 small eggplants
1/2 c. fine dry bread crumbs
2 eggs
4 tablespoons freshly minced parsley
1/3 c. grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. ea. celery seed, paprika (optional)
1/4 tsp. ea. garlic and onion powder
salt and pepper
3 cloves garlic, whole
3 tablespoons olive oil


Wash and slice eggplant.. Rinse and pat dry. Set out 2 shallow dishes or trays. Into the first tray, measure bread crumbs, parsley, celery seed, 1/2 of the cheese, paprika, garlic and onion powder. In the second tray, beat the 2 eggs well with a fork. Add the chopped parsley and the other half of the cheese.Heat a pan with 1/4 inch olive oil. Add the garlic in whole pieces; as the oil toasts the garlic, mash it into the oil with the tines of a fork to flavor the oil; remove before browning. Meanwhile, dip the eggplant into the egg mixture, turn to coat both sides; dip and coat both sides in the bread crumb mixtures. Fry in hot olive oil over medium-high heat for 5-10 minutes or until golden on both sides and eggplant is tender in center.


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