Recipe of the Week







Prep Time: 1 Hour
Yields: 4 Servings

Once again, we can see the strong Italian influence on cooking in Louisiana in this classic, simple recipe for fried eggplant. Serve this dish as a vegetarian entrée, as a side dish or with your favorite seafood topping.

1 large (2-pound) eggplant, peeled and sliced into ¼-inch slices
salt and black pepper to taste
2 cups Italian bread crumbs
½ cup freshly grated Parmesan cheese
1 cup milk
2 eggs
2 cups flour
vegetable oil for frying

Sprinkle both sides of eggplant slices with salt and pepper. In a bowl, thoroughly mix bread crumbs and cheese then spread on a plate. In a separate bowl, combine milk and eggs, blending well. Spread flour on a plate. Dredge both sides of eggplant in flour, shaking off excess. Coat slices with egg mixture then dredge both sides of eggplant in bread crumb mixture, shaking off excess. Heat ¼-inch vegetable oil in a heavy-bottomed, 12-inch skillet over medium-high heat to approximately 350°F. Fry 2–3 slices at a time for approximately 2 minutes or until golden brown. Turn and fry 2 minutes on other side. Drain on paper towels and serve immediately with your favorite seafood topping.




















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