PAN-FRIED EGGPLANT
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.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1367.5 mg, Sugar 4.3 g
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RaJa AnEeS
[email protected]This recipe looks delicious! I can't wait to try it.
Karli Nix
[email protected]I would love to try this recipe, but I'm allergic to eggplant.
Balboukhari Khadija
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hadeer Morsy
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the crispy eggplant and the flavorful sauce.
Krazy Kool77
[email protected]I've never cooked eggplant before, but this recipe made it easy. The eggplant was crispy and flavorful.
Sheroze Haider
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
Aitsam Aziz
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant is always cooked perfectly and the sauce is always flavorful.
Malang Ji
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant from the night before and I used it to make this stir-fry. It was quick and easy to make, and it tasted great.
Helen Fuller-McKinney
[email protected]The eggplant was a bit too oily for my taste, but the flavor was good.
bimal gyawali
[email protected]I'm not a huge eggplant fan, but this recipe changed my mind. The eggplant was cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Beryl Tissot Van Patot
[email protected]Easy and delicious! I used less oil than the recipe called for and it was still crispy and flavorful.
Farjahan Trisha
[email protected]This pan-fried eggplant recipe was a hit! The eggplant was crispy on the outside and tender on the inside, and the sauce was flavorful and tangy. I added a few extra vegetables to my stir-fry, and it turned out great.