- 1 medium eggplant
- canola oil
- salt & pepper
One of my favorite appetizers is actually taking a favorite classic Italian dish — Eggplant Parmigiana — and stopping halfway through the recipe!
When us kids would gather round my mom while she made her signature eggplant parmigiana, I’d steal the just fried eggplant slices, cover them in salt and just about die as I crunched through that salty, greasy goodness! Well now that I rule the roost in my kitchen, there’s no need to sneak anymore — I just make that our main meal.
Over the years we’ve done many things with those fried eggplant slices — top pizza, stack them high with mozzarella for a lovely bread-free sandwich and the weirdest of all, layer them with ricotta cheese and chee-tos. Hey, I encouraged my kids to be innovative in the kitchen.
1. Peel then slice your eggplant, about 1/3″
2. Station your egg dish and breadcrumb dish for dipping.
3. Dip the slices into egg, then breadcrumbs, then into the hot oil about 5 minutes per side.
Drain on paper towels, salt while still hot and enjoy that way, or get creative and stack the slices with a variation of cheeses and/or sauce. That way you have the taste of eggplant parm with the crunch of just fried slices.
.. or you can always take it a little further and make Eggplant Parmigiana.