Parmesan Eggplant Slices
1/4 colive oil, as needed for frying
1/4 cvegetable oil, as needed for frying
1/2 cparmesan cheese (grated kind in can)
1/4 tspdried oregano
1/4 tspdried basil
1/4 tspgarlic powder
How to Make Parmesan Eggplant Slices
- Slice the eggplant, with skin on, into 1" slices.
Lay on a flat surface and sprinkle both sides with salt.
- Heat appx. 3 T. olive oil and 3 T. veg. oil in a skillet on medium high.
- 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.
- Serve with ranch dip, cutting larger slices into fourths.