Ingredients

The following ingredients have 5 Servings
  • 2 eggplants, peeled and cut into 1-inch cubes
  • 2 cups seasoned breadcrumbs
  • 2 tablespoons dried basil
  • 3/4 cup parmesan cheese, grated
  • 3 eggs, lightly­ beaten
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • oil for frying
  • 2 tablespoons water
  • fresh parsley, to taste, chopped
  • tomato sauce, garnish

Instruction

  • Heat 2 inches of olive oil in a large pot over medium-high heat. Oil is ready when water droplets sizzle when dropped into it.
  • Place cubed eggplant in a colander and sprinkle with salt, toss to mix together, then let rest 30 minutes as excess water drains.
  • Combine breadcrumbs, parmesan cheese and dried basil in a medium bowl and whisk together.
  • In a second bowl, whisk together eggs and water.
  • Place flour in a third, shallow bowl. Season each dish generously with salt and pepper.
  • Working in small batches, dredge cubed eggplant in flour until completely coated.
  • Shake off excess, then dunk eggplant in egg wash. Shake off excess again and dredge in breadcrumb mixture.
  • Once you’ve coated all the eggplant, work in batches and carefully lower eggplant into hot oil and fry for 30-45 seconds, or until golden brown.
  • Transfer to a paper towel-lined plate to drain and serve hot, garnished with fresh parsley and dipped in tomato sauce. Enjoy!