Fried Eggplant Parmesan
Easy and healthy eggplant parmesan recipe that is budget-friendly and a great idea for lunch, dinner, or a side dish.
Ingredients
- 2 pcs. Chinese eggplants, peeled and sliced into quarters
- 3 pcs eggs, beaten
- 2 tbsp grated, parmesan cheese
- shredded parmesan, as needed
- breadcrumbs, as needed
- ground black pepper, to taste
- salt, to taste
- pinch garlic powder
- pinch onion powder
- dried parsley flakes or basil, as desired
- paprika, to taste
- olive oil or vegetable oil (for frying)
Dipping Sauce
- melted butter and a squeeze of lemon
Instructions
- Make the batter: In a mixing bowl, combine the eggs, ground black pepper, salt, garlic powder, onion powder, parsley flakes or basil, paprika, grated Parmesan, and some shredded Parmesan. Mix well until fully blended.
- Prepare the coating: In a separate bowl, pour in a moderate amount of breadcrumbs.
- Coat the eggplant: Dip each eggplant slice into the batter, making sure both sides are well coated so the cheese sticks.
- Add breadcrumbs: Next, coat the battered eggplant in breadcrumbs until fully covered. Repeat this process for all the remaining slices.
- Get ready to fry: Prepare the frying pan for cooking the breaded eggplant.
- Fry the eggplant: Heat olive oil or vegetable oil in a nonstick pan over medium heat.
- Cook until golden: Fry the coated eggplants until the breadcrumbs turn golden brown. Keep an eye on them to avoid burning. Repeat until all slices are cooked.
- Make the dipping sauce: In a small saucer, combine melted butter with a squeeze of fresh lemon juice.
- Serve and enjoy! Dip the crispy eggplant in the buttery lemon sauce and enjoy!