Parmesan fried eggplant
How delicious are these? Well for those of you who turn your nose up at eggplant, these delicious cheesy fritters are going to change your mind. I used the smaller Lebanese eggplants but you could always use the standard larger eggplants for this as well. Once you have made these you can eat them as they are, hot or cold, use them instead of pasta in a lasagne, cover them with sauce and bake them in the oven or serve them in a salad which I have a recipe for so look out for that one. But I guarantee that you are going to love them
Ingredients
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4 small Lebanese eggplants
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salt
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1 cup flour
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1/2 cup grated parmesan cheese
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2 cloves garlic
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1 lemonzest
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1/3 cup flat parsley leaves
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3 eggs
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Salt & Pepper
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1/3 cup Olive oil
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Directions
Slice the eggplant into rounds of 1 cm in width and sit them in a colander with a sprinkling of salt. The salt takes out any bitterness and because these were my home grown and they were a little young it softened them a little and also stopped them from absorbing too much oil.
After about 20- minutes, dry the eggplant off and sit them on some paper towel on a tray. Whisk the eggs with a little salt and pepper. For the cheesy crust, place the flour, parmesan, garlic, lemon zest and parsley into a food processor and blend it until fine almost back to a flour.
Heat the olive oil in a large heavy based frypan and then taking a slice of eggplant, dip it in the egg and then press it into the flour mixture. Fry on both sides for about 2 minutes until golden. Serve hot or cold.
Ingredients
| 4 small Lebanese eggplants | |
| salt | |
| 1 cup flour | |
| 1/2 cup grated parmesan cheese | |
| 2 cloves garlic | |
| 1 lemon | |
| 1/3 cup flat parsley leaves | |
| 3 eggs | |
| Salt & Pepper | |
| 1/3 cup Olive oil | |
