Slow Food Saddleback News

Parmesan Crumbed Eggplant


2 large eggplant
3 eggs
1 T milk
1 clove garlic, crushed
11/2 cups grated parmesan
1 T finely chopped continental parsley
salt and pepper
olive oil


  1. Slice eggplant into 5mm thick slices.
  2. Whisk eggs and milk in a shallow bowl until well combined.
  3. In another shallow bowl mix breadcrumbs, parmesan, garlic and parsley. Season and mix until well combined.
  4. Coat both sides of an eggplant slice with egg mixture then transfer to breadcrumb mix, coat both sides and set aside. Repeat with remaining eggplant slices.
  5. Heat 3-4 T olive oil in a large heavy bottom fry pan over medium-low heat. Place 4-6 slices of eggplant in the pan and cook until golden on each side (about 1-2 minutes).
  6. Transfer to plate lined with paper towel. Repeat with remaining eggplant in batches adding oil between batches as needed.
  7. Serve hot or cold.