in Italy

Grilled eggplant in a Parmesan coating

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Ingredients for 4 servings:

  • 1 eggplant(s)
  • 1 egg(s)
  • Breadcrumbs (same amount as Parmesan)
  • Parmesan, grated
  • some salt
  • some pepper
  • little flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the egg and season with salt and pepper. Wash, dry, and slice the eggplant. First, coat the slices in flour to help the egg stick. Place the breadcrumbs and Parmesan cheese on a plate and mix evenly. Then coat the eggplant slices in the beaten egg, then coat them in the Parmesan/breadcrumb mixture. Finally, fry in a pan with heated oil until crispy and brown. Serve with a delicious homemade tomato sauce. Tip: It’s best to use three deep plates for this preparation.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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