PARMESAN EGGPLANT SLICES
Low Carb and easy to make. The parmesan cheese makes a crispy crust on this eggplant.
Provided by Paula Todora
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Slice the eggplant, with skin on, into 1" slices. Lay on a flat surface and sprinkle both sides with salt.
- 2. Heat appx. 3 T. olive oil and 3 T. veg. oil in a skillet on medium high.
- 3. Dip each slice eggplant in egg and then roll in parmesan that has been combined with seasonings. Fry 4 at a time and drain on paper towels, adding more oil as needed.
- 4. Serve with ranch dip, cutting larger slices into fourths.
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PAK MAX GAMING
[email protected]This was my first time making eggplant parmesan and it turned out great! The eggplant slices were crispy and tender, and the tomato sauce was flavorful and tangy. The cheese melted perfectly and the whole dish came together beautifully. I served it w
GHULAM nabi Jaffri
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant slices were crispy and flavorful, and the tomato sauce was delicious. The cheese melted perfectly and the whole dish came together beautifully. I served it with a side of p
Breanna Plank
[email protected]This recipe was a bit too salty for my taste. The eggplant slices were crispy, but the breadcrumb coating was too salty. The tomato sauce was also a bit too salty. The cheese melted perfectly, but it couldn't save the dish from being too salty.
Gatete Frank
[email protected]I love eggplant parmesan and this recipe did not disappoint. The eggplant slices were crispy and tender, and the tomato sauce was flavorful and tangy. The cheese melted perfectly and the whole dish came together beautifully. I served it with a side o
Big Al
[email protected]This recipe was a bit too time-consuming for my liking. It took me over an hour to make and the results were not worth the effort. The eggplant slices were soggy and the breadcrumb coating was bland. The tomato sauce was also a bit too sweet for my t
Nuwagaba Justus
[email protected]I followed the recipe exactly and the eggplant parmesan turned out perfectly. The eggplant slices were crispy on the outside and tender on the inside. The tomato sauce was flavorful and the cheese melted perfectly. I served it with a side of pasta an
Maraval
[email protected]This recipe was a bit too bland for my taste. The eggplant slices were crispy, but the breadcrumb coating was lacking in flavor. The tomato sauce was also a bit bland and needed more seasoning. The cheese melted perfectly, but it couldn't save the di
Rune Cornwall
[email protected]I've made eggplant parmesan many times before, but this recipe is definitely my favorite. The eggplant slices were perfectly cooked and the breadcrumb coating was crispy and flavorful. The tomato sauce was tangy and delicious, and the cheese melted p
Apostle Peter chacha
[email protected]This was my first time making eggplant parmesan and it turned out great! The eggplant slices were crispy and tender, and the tomato sauce was flavorful and tangy. The cheese melted perfectly and the whole dish came together beautifully. I served it w
Iness Masiye
[email protected]I love eggplant parmesan, and this recipe did not disappoint. The eggplant slices were perfectly cooked and the breadcrumb coating was crispy and flavorful. The tomato sauce was tangy and delicious, and the cheese melted perfectly. I served it with a
Talat Mughal
[email protected]This recipe was a bit more time-consuming than I expected, but it was totally worth it. The eggplant slices were crispy and flavorful, and the tomato sauce was delicious. The cheese melted perfectly and the whole dish came together beautifully. I ser
Sarita BudHa
[email protected]I'm not usually a big fan of eggplant, but this recipe changed my mind. The eggplant slices were surprisingly delicious, and the combination of flavors was spot on. The sauce was flavorful and the cheese was gooey and melted perfectly. I'll definitel
Rameen Sheikh
[email protected]Holy smokes! This eggplant parmesan is a game changer! The eggplant slices were crispy on the outside, tender on the inside, and perfectly coated in a flavorful breadcrumb mixture. The tomato sauce was rich, tangy, and the melted cheese tied everythi