Fried Parmesan Eggplant

Fried eggplant strips with seasoned cornmeal coating, topped with Parmesan cheese. Serve these eggplant strips with a little marinara sauce on the side, if desired.

Ingredients:

• 1 eggplant (about 1 pound)
• 1 teaspoon salt
• 3/4 cup cornmeal
• 1/4 teaspoon white pepper
• 1/8 teaspoon garlic powder
• vegetable oil
• 1/4 cup grated Parmesan cheese

Preparation:

Peel eggplant, and cut into 2- x 3/4-inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper, and garlic powder. Dredge eggplant in cornmeal mixture, and fry in deep, hot oil (375°) until golden brown, cooking only a few at a time. Sprinkle with Parmesan cheese.
Serves 4 to 6.

More Eggplant Recipes
Stuffed Eggplant Recipe
Eggplant Patties
Eggplant Casserole with Cheddar Cheese
Eggplant Lasagna Recipe
Creole Eggplant
Eggplant Casserole II
Eggplant Patties
Eggplant Sandwich with Mozzarella
Eggplant Lasagna II
Eggplant Lasagna III
Moussaka
Zesty Fried Eggplant
Eggplant Parmesan Recipe
Deep Fried Eggplant
Fried Eggplant Strips
Grilled Japanese Eggplant
Light Eggplant Parmesan
Eggplant Parmesan Recipe with Herb Tomato Sauce
Eggplant Parmesan Stuffed
Ratatouille
Eggplant Parmesan
Eggplant Delight Casserole
Eggplant Casserole
Stuffed Eggplant Creole
Eggplant Casserole
Fried Eggplant
Eggplant Fritters
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter