Fried eggplant parmesan are absolutely delicious.
Can be served as appetizer, main course or garnish.
The recipe is simple and has a maximum effect. All you need it is time for frying the eggplant because is meticulous.
Worth trying and especially tasty when served with a spicy tomato sauce.
-3 medium eggplants
-2 large eggs
-salt and pepper
-tomato juice (optional)
Cut the eggplant into slices of 1 cm thick.
Sprinkle salt all over the eggplant slices and leave them into a sieve to drain for 1 to 2 hours.
Then wash them well with cold water and drain them again.
Beat the eggs and mix with 2-3 tablespoons of grated parmesan and then add some pepper.
Dip each eggplant in egg mixture, then dredge it in the flour and finally fry the eggplant slices in hot oil. (heat the oil over medium heat)
Working in batches, fry the eggplant slices, turning once, until golden brown, few minutes per batch.
Transfer to a paper towel-lined baking sheet to drain.
Repeat with the remaining eggplant.
You cand serve the eggplant simple or you can sprinkle parmesan on top.
Preheat oven to 200 degrees and place the fried eggplant covered with parmesan inside.
It takes 10 minutes.
Eggplant parmesan are delicious both hot and cold.
A tomato sauce with pepper and aromatic herbs offers a plesant and refreshing flavor.