Fried Eggplant Parmesan

Recipe Ingredients

1 cup	198g / 7oz	Eggplant (large)
		Salt
2		Eggs
1/4 cup	59ml	Cold water
2 cups	292g / 10oz	Seasoned Italian bread crumbs
		(Kellermann uses Mary's brand bread crumb)
		Pure Italian olive oil
		Grated Parmesan cheese or tomato sauce

Recipe Instructions

Peel eggplant; slice 1/4-inch thick. Soak in cold water with about 1 tablespoon of salt for 15 minutes.

Beat eggs with 1/4 cup cold water. Drain eggplant slices a few at a time. Dip into egg, then into bread crumbs. Fry in olive oil until golden brown on both sides, turning once.

Sprinkle with Parmesan cheese or serve with a little tomato sauce on top.

Yield: About 6 servings.

Source:
St. Louis Post-Dispatch - 01-04-1999 - Recipe from Mary Viviano Kellermann of the Union Italian Market in Union

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