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
1 tsp. Garlic powder
1/2 tsp. pepper
1 Egg
1 Cup milk
1 Tbsp. olive oil
1 Cup olive oil (not extra virgin)
Nonstick skillet
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)
Sifter
Slotted spoon
Large bowl
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 olive 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)
Serves 2-4
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16 comments
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andrea cammarata
April 23, 2012 at 01:49 (UTC -6) Link to this comment
Now this is what I’m talking about! : ) YUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Everything Eggplant belongs in my tummy!!!!! I so adore it! I do believe it is a gift from God! lol!!! really I do! I have a beauty in the fridge that was awaiting being transformed into rollitini but it now has a different plan!!!! Sending hugs my friend and thank you for sharing…
Dee
April 23, 2012 at 04:05 (UTC -6) Link to this comment
Hi Katherine,
Wow! I never though to make it this way. Thanks for the super idea.
Dee
Tina
April 23, 2012 at 05:53 (UTC -6) Link to this comment
OH BOY!!! Those look so good! I love fried eggplant; I am definitely going to try this.
Have a great week.
Eri
April 23, 2012 at 08:05 (UTC -6) Link to this comment
they look amazing!
Ms. A
April 23, 2012 at 08:40 (UTC -6) Link to this comment
It’s been a long time since I’ve had fried eggplant, we usually eat zucchini, because I forget about eggplant. Thanks for the reminder. I just might have to get some.
Mrs. Sarah Coller
April 23, 2012 at 10:12 (UTC -6) Link to this comment
What a great idea! I’m pinning this one!!!
Deborah
April 23, 2012 at 15:51 (UTC -6) Link to this comment
Those sounds so yummy. We don’t fry because my husband cannot stand the smell but I am sure they would do pretty well in the oven too!
Alex J. Cavanaugh
April 23, 2012 at 16:14 (UTC -6) Link to this comment
Is there a way to bake them instead? We just don’t fry anything at our house.
Sharon
April 23, 2012 at 17:21 (UTC -6) Link to this comment
Sounds restaurant worthy! I’ll be pinning this.
Sharon @ mrs. hines class
Jamie
April 23, 2012 at 17:49 (UTC -6) Link to this comment
As a vegetarian, I think I totally need to try this out!
Luciane at HomeBunch.com
April 23, 2012 at 18:04 (UTC -6) Link to this comment
Hi Katherine,
Wow! Your blog is just something else, you know? I’m loving your recipes. I’ll definitely come back to get some.
Thank you so much for your kind comment today. Thank God, my daughter is better today. Yay!
xo
Luciane at HomeBunch.com
designchic
April 23, 2012 at 20:00 (UTC -6) Link to this comment
This looks amazing – love eggplant!
Jody
April 23, 2012 at 21:53 (UTC -6) Link to this comment
I have made the fried zucchini, but I haven’t tried the eggplant. The recipe looks delicious.
Jody
Jacque
April 24, 2012 at 04:56 (UTC -6) Link to this comment
Whoo hooo! This is how I make french fries for my hubby, so he can eat yummy stuff and not have his blood sugar spike! Delish! I saw a couple of tweaks that I will try the next time I make these! Thanks so much.
Hope your daughter is improving and that all of you are getting more rest….
Melissa B
April 24, 2012 at 07:28 (UTC -6) Link to this comment
These look so good! =) thanks for sharing.
Cheyene Burnette
April 28, 2012 at 06:32 (UTC -6) Link to this comment
These looks super delish! Gonna have to try these someday
Baked Eggplant and Peppers | Katherines Corner
October 1, 2012 at 01:02 (UTC -6) Link to this comment
[...] weather here still shows no sign of Autumn temperatures. Our garden is flourishing with fresh eggplant, zucchini, carrots, onions and peppers. Even the tomato bushes are full ( perfect for fresh salsa)I [...]