We buy a lot of produce at a local Hispanic market because of the wide variety and low prices. Oftentimes, there is a bargain bin of fruits and vegetables that are ripe or close to ripe. This past time shopping, we picked up some eggplant.
We have chopped eggplant and put it in stews and sauces. We have also made eggplant parmesan. This time, I opted for the eggplant parm without the pasta.
The steps are simple.
1. Heat frying pan with vegetable oil.
2. Slice the eggplant.
3. Dip the slices in a bowl of milk. I'm using evaporated milk.
4. Coat the soaked eggplant in panko.
5. Slide carefully, the coated eggplant in a heated pan of vegetable oil.
6. Dry slices on paper towel.
7. Serve and enjoy!
I seasoned them with salt and pepper before serving. They could be served with marinara sauce to add some more flavor.
No comments:
Post a Comment