It’s Meals on Monday and it’s meatless today! You are going to love this simple recipe. I make it with eggplant (or zucchini.) So I hope you will try both ways. Enjoy!
What You Need
1 Eggplant ( or you can use 4 small or two large zucchini)
1 Cup flour
1 Cup Italian bread crumbs ( see my fresh bread crumb recipe HERE)
1 tsp. Garlic powder
1/2 tsp. pepper
1 Cup milk
1 Tbsp. olive oil
1 Cup canola oil
Draining rack (cooling rack)
Plate or tray lined with paper towels (to place under the draining rack)
2 Pie plates (or shallow dishes with edges)
Grated Parmesan cheese (optional for topping)
Ranch dressing (optional for dipping)
Marinara sauce (optional for dipping)
Before You Start : Wash and peel the eggplant or zucchini and cut into French fry like strips, place a tray lined with a paper towel under the draining rack.
Lets Make It! In a bowl sift flour, garlic powder salt and pepper together. In a pie plate combine egg, milk and 1 Tbsp of olive oil and whisk together. Pour bread crumbs into the second pie plate. You are making an assembly line. Heat canola oil in nonstick skillet on medium high heat. Roll eggplant (or zucchini ) pieces in flour mixture to coat. Then dip into the egg mixture, and then roll in the bread crumbs. Place carefully place each one into hot oil and fry until golden (about 4-6 minutes) turning often to cook evenly. Using a slotted spoon carefully remove from hot oil and place on the cooling rack. Sprinkle with more salt, or grated Parmesan cheese if desired. Continue this process until they are all cooked. Serve with marinara sauce, ranch dressing or nothing at all ( that’s how I eat them)
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