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Fried Eggplant Appetizer

Chef's notes

Breaded and fried eggplant is a popular Italian classic.

For appetizers I prefer using Japanese eggplant. They aren’t as bitter as other verities and don’t require disgorging, salting technique to release common eggplant's bitter liquid.

Their smaller narrow size also makes them a convenient option. Their narrow diameter is perfect for bite size appetizer slices.

Japanese eggplant is peeled and sliced 1/4 to 3/8 inches thick. They are lightly floured, dipped an egg mixture, coated in seasoned bread crumbs, fried crispy, and sprinkle with graded parmigiana cheese.

They are served with marinara sauce. appetizer.

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Fried Eggplant Appetizer

Ingredients

3 medium firm eggplants
Flour
3 Eggs
chopped parsley
Seasoned bread crumbs
Grated parmigiana cheese
Olive oil
marinara Sauce (please see Marinara Sauce for recipe)

Instructions

Remove eggplant tips and peel. Cut them into 1/4-inch slices. Lightly salt both sides of all slices and place them single layer on paper towels.
Prepare 3 flat bottom dishes. Add flour in the first. Scrambled eggs, parsley, and a drizzle of olive oil in the second. Fill the last with seasoned bread mixed with additional grated cheese.
Lightly dust each slice of eggplant with flour on both sides. Shake off excess. Dip slices in the egg mixture; drain excess. Roll and press slices in seasoned breadcrumbs.
Place olive oil in a large frying pan over low-medium heat. Sauté coated eggplant until lightly tanned on both sides and cooked through. Place on paper towels.
Plate and serve them with marinara sauce.

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