Fried Eggplant Parmesan Recipe Easy

Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.

Fried eggplant parmesan recipe easy. Dip each eggplant slice in the beaten egg coating both sides and then dredge with breadcrumbs. Dip eggplant slices in egg then in crumbs and place in hot oil. Heat oil in a large skillet over medium high heat. Heat the olive oil to 375 degrees f 190 c in an electric skillet.

Cook for 3 to 4 minutes per side or until golden brown and tender. Add eggplant slices and reduce heat to medium. Dip eggplant slices in the eggs then the bread crumb mixture. Directions peel each eggplant leaving 1 inch of skin at the top and bottom unpeeled.

Pour oil into a large iron skillet over medium heat. In another medium bowl whisk the egg and milk together. Add to the hot oil. Dredge an eggplant slice in the flour then dip it in the egg and finally dredge it in.

Heat oil in a large skillet over medium high heat until hot. Cover the bottom of a 9x13 inch casserole dish with a layer of spaghetti sauce. In a dutch oven over medium heat cook garlic in oil 1 minute. Drop into oil a few slices at a time until breading turns golden brown about 2 1 2 minutes.

Bring to a boil. Place the flour in a medium lipped plate or bowl. Slice the eggplant thinly lengthwise about 1 4 inch thick. Shake flour bread crumbs parmesan cheese salt pepper and garlic powder together in a gallon size resealable plastic bag.

Dip each eggplant slice into the egg a second time and then coat both sides with more breadcrumbs. Coat a handful eggplant slices with the flour mixture. Place eggs in a small bowl. Mix bread crumbs flour and 1 2 cup parmesan cheese together in a bowl.

Fry 2 to 3 minutes on each side or until golden brown. Stir in tomatoes olives basil capers pepper flakes and pepper. Evenly coat each slice with the salt and purge on a. Repeat layers with remaining ingredients ending with a cheese layer.

Cook until crisp and light brown 2 to 3 minutes. Place the breadcrumbs in a second shallow bowl. Top with a layer of eggplant slices. Drain on paper towels.

Sprinkle with about 1 tablespoon of the remaining parmesan cheese and 1 3 the mozzarella cheese.