Parmesan Crusted Eggplant

Parmesan Crusted Eggplant

There’s an old wive’s tale that eating eggplant at the end of a pregnancy can induce labor. To be honest, I’d never had eggplant before, but once I hit 39 weeks pregnant, I ate eggplant for almost every meal in hopeful desperation. It did nothing in terms of moving the baby along, but it did make me love and appreciate this strange looking veggie. Now, I love eggplant but I haven’t been too adventurous with my preparations for it. Finding panko bread crumbs in my pantry and parmesan cheese in my fridge, I decided to make Parmesan Crusted Eggplant.

Parmesan Crusted Eggplant

Parmesan Crusted Eggplant (and I added some zucchini as well) can be served as a side dish, an appetizer or as a snack! If you’re serving as an appetizer, add a little ranch dressing for dipping. This would be great as a part of your spread during the football season. Or you can make them to trick your kids into eating some healthy veggies.

I’ve just googled the eggplant and have learned that it is in fact, a fruit. I feel tricked. Now if you’ll excuse me, I’ll be googling other vegetables to find out which ones have been lying to me, while I munch on some Parmesan Crusted Eggplant fruit.

Parmesan Crusted Eggplant

Parmesan Crusted Eggplant
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Parmesan Crusted Eggplant is an easy and fun recipe that will have everyone asking for more! Serve it as an appetizer with Ranch Dressing or as a side dish. Even your kids will love eggplant when you prepare it this way.

Course: Appetizer, Side Dish, Snack
Cuisine: American, Appetizer, Eggplant, Parmesan
Servings: 4 people
Ingredients
  • 1 large eggplant, sliced .5 inch wide
  • 1 large zucchini (optional)
  • 1-1.5 c panko breadcrumbs
  • 1/2 c parmesan cheese, shredded
  • 2 T thyme
  • 1 t salt
  • 1/4 t pepper
  • 1 T water
  • 4 T olive oil
  • 4 T ranch dressing
Instructions
  1. Mix together the breadcrumbs, parmesan cheese, thyme, salt and pepper on a large plate. On a second plate, mix 1 egg and water. 

  2. Put a thin layer of olive oil in a pan and heat on medium high. Dip each piece of eggplant and zucchini into the egg followed by the breadcrumb/parmesan mixture and place immediately into the pan. Cook 3 minutes per side then transfer to a paper towel lined plate.

  3. You may run out of the egg mixture and require an additional egg. After each round of eggplant, carefully wipe out the pan and add a new layer of oil. Once you have a layer on the plate, you can place additional paper towels on top and add more eggplant. 

Recipe Notes

This recipe can be used for either eggplant or zucchini. We made this dish using both a large eggplant and a small zucchini. 

Eggplant


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