Pan-Fried Eggplant recipe

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Ingredients

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 calories
carbohydrate: 42.8 g
cholesterol: 5.9 mg
fat: 4.5 g
fiber: 6.4 g
protein: 9.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1367.5 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.

  2. 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.

Recipe Yield

4 servings

Recipe Note

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

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