Garlic Parmesan Eggplant Slices

Total Time
30mins
Prep 15 mins
Cook 15 mins

These crispy eggplant slices are pan-fried and topped with garden fresh tomato. From Land-O-Lakes Cookbook.

Ingredients Nutrition

Directions

  1. Place eggeplant slices on a 15x10x1 " jelly roll pan, sprinkle with salt.
  2. in a 9' pie pan, stir together flour, breadcrumbs, parmesan cheese and basil.
  3. in 10' skittle cook olive oil, pepper and garlic over med heat until sizzling.
  4. meanwhile, dip eggplant slices in egg, coat with flour mixture. fry 1/2 of eggeplant slice in olive oil until golden brown 2-3 minutes on each side. remove to serving platter, keep warm.
  5. repeat with remaining eggplant slices.
  6. remover to serving platter. sprinkle with tomato. cover with aluminum foil. let stand 2 minutes or until tomato is heated through.
Most Helpful

4 5

I was interested in trying this recipe because I'd never had fried eggplant before and it was enjoyed by all. We especially liked the crispy-cheesy crust with the softened eggplant inside. I changed two things about the preparation: I sauteed the garlic first and then set it aside. I was afraid that if I left it in the pan for the time it would take to fry all the batches, the garlic would become too brown and bitter-tasting. As each batch was done, I spinkled a little of the sauteed garlic over each piece. I also wiped out the pan between batches since little bits of the batter got in with the oil. I've found before that when a little batter gets mixed in with oil, the oil will darken and give an unpleasant color to whatever is being fried. That said, this was a wonderfully delicious side dish that DH has requested I make again. Thanks for posting!