Pan-Fried Eggplant recipe
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- 1 cup all-purpose flour ½ cup plain bread crumbs ⅓ cup Parmesan cheese 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon garlic powder oil for frying 1 eggplant, cut into 1/8-inch slices
Nutrition Info
- 244.7 caloriescarbohydrate: 42.8 gcholesterol: 5.9 mgfat: 4.5 gfiber: 6.4 gprotein: 9.2 gsaturatedFat: 1.6 gservingSize: -sodium: 1367.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Pan-Fried Eggplant
Directions
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Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil, cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack, cover with paper towels. Repeat with the remaining eggplant slices.