Parmesan Eggplant Slices
By
Paula Todora
@ptodora
1
Low Carb and easy to make. The parmesan cheese makes a crispy crust on this eggplant.
Ingredients
- 1
- eggplant
- 2 tsp
- salt
- 1/4 c
- olive oil, as needed for frying
- 1/4 c
- vegetable oil, as needed for frying
- 2
- eggs, beaten
- 1/2 c
- parmesan cheese (grated kind in can)
- 1/4 tsp
- dried oregano
- 1/4 tsp
- dried basil
- 1/4 tsp
- garlic powder
How to Make Parmesan Eggplant Slices
- 1Slice the eggplant, with skin on, into 1" slices.
Lay on a flat surface and sprinkle both sides with salt. - 2Heat appx. 3 T. olive oil and 3 T. veg. oil in a skillet on medium high.
- 3Dip 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. - 4Serve with ranch dip, cutting larger slices into fourths.
About Parmesan Eggplant Slices
Course/Dish: Vegetables, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy
