I had this at my in-law’s Marsha’s house. Her husband Al Berman made this for an appetizer. It was DELICIOUS!!! You can serve this as an appetizer, or as a quick and healthy dinner served with marinara sauce and a salad. Believe it or not, my sons, Danny and Benji both love this, and they hate eggplant. Try this for your kids.
- 1 or 2 eggplants (choose eggplants that have a smaller diameter), peeled
- 1 or 2 eggs (or as many as necessary) mixed with a little water
- Italian bread crumbs
- oil, for frying
- marinara sauce, for serving
Peel eggplants and slice them thinly, between an 1/8 and 1/4 inch thick. Place in egg mixture. Then dredge in bread crumbs thoroughly on both sides.
Heat a large frying pan or 2 pans until hot. Then add oil, either light olive oil, canola, corn, or vegetable oil about 1/8 inch high in pan. When oil starts to shimmer, add eggplant. Fry on both sides until nicely browned. Add oil as needed.
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