Breaded Eggplant

11 06 2008

I love eating this diner during the summer:)

1 eggplant
gluten-free bread crumbs

Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don’t cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.

serve with white bean salad and garlic braised broccoli.




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