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From Haley’s kitchen

Fried Eggplant Parmesan

The cornstarch layer under the egg and breadcrumbs is your secret to a crispy, golden crust that won't get soggy once it hits the marinara. Don't skip shaking off that excess starch, and press the breadcrumbs on firmly so they actually stick during frying.

Fried Eggplant Parmesan
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Fried Eggplant Parmesan

Yield: 2 peopleCook: 15mTotal: 15m

Gather

Ingredients

  • 1 small eggplant
  • 1/3 cup cornstarch
  • 2 large eggs
  • 1 teaspoon salt
  • 1 cup Italian bread crumbs
  • 1/2 cup vegetable oil for deep frying
  • 1/2 cup Parmesan cheese
  • rosemary for garnish
  • marinara sauce for dipping and plating

Let’s cook

Steps

  1. Slice your egg plant into 1/4 inch disk.
  2. Put the cornstarch in a small dish.
  3. Put the beaten eggs and salt in another small dish.
  4. Put the Italian bread crumbs in another small dish.
  5. Start breading by dredging each eggplant slice in cornstarch.
  6. Shake off the excess cornstarch,and coat completly in egg mixture.
  7. Complete the breading by dredging each slice in the Italian bread crumbs. Press down on the crumbs to make them adhere.
  8. As you bread each eggplant slice, transfer to a papertowl covered plate until they are all breaded.
  9. Heat your vegetable oil in a deep skillet over medium-high heat.
  10. Fry each eggplant slice for about 1 minute on each side, or until golden brown.
  11. Once you have cooked each eggplant slice, it is time to plate your meal.
  12. If you are serving as a first-course, smear the marinara on the plate and place each eggplant slice on top, sprinkling parmesan and rosemary on top.
  13. If you are serving as a side, simply just use the marinara as a dipping sauce.

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