Eggplant Italian Style

Recipe from

Southern Living


1 large eggplant
3 large eggs, lightly beaten
1 1/2 cups Italian-seasoned breadcrumbs
Olive oil
1/4 cup grated Parmesan or Romano cheese


Cut eggplant crosswise into 1/8-inch-thick slices.

Dip eggplant slices in egg, and dredge in breadcrumbs.

Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm.

Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve immediately.

Samuel Balsano, Gamaiel, Arkansas,

Southern Living

May 2001