Thursday, October 14, 2010


Another old Southern Indiana recipe from my childhood too many years ago to discuss!!

1 medium sized eggplant
1 1/2 tsp salt
2/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg
2 tbsp milk
1/3 cup all-purpose flour
Hot vegetable oil for frying

Peel the eggplant and slice into 1/2-inch thick slices. Sprinkle half of the salt over the eggplant. Allow to stand for 30 minutes then pat dry with paper towels or clean tea towel.

Combine the breadcrumbs, Parmesan cheese and remaining half of the salt together thoroughly in a dish or pie plate for dredging. Set aside.

Combine the egg and the milk together, beat well and set aside.

Dredge the eggplant slices in the flour, dip in the egg mixture and coat with the bread crumb mixture.

Fry slices in hot oil until brown. Drain on paper towels before serving.

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