fried eggplant with panko breadcrumbs

Fried Eggplant with Panko Breadcrumbs

Ingredients

1 Eggplant
2 eggs
1/2 cup flour
1 cup Panko breadcrumbs
Olive oil or vegetable oil

Directions

Wash the eggplant and cut off the green stalk.
Slice eggplant into 1/8 inch thick pieces.
Pat dry with a paper towel.
Have three bowls ready with flour in one, beaten eggs in another and Panko breadcrumbs in the third. Dip the eggplant into the flour on both sides, then the egg on both sides and finally the breadcrumbs.
Heat up olive oil in a pan that is about 1/8 inch high. Drop some of the egg plant in when it is hot, and fry on both sides until golden brown.



Place on a paper towel to drain and then on a platter.
Makes a nice starter. Best eaten right away.


Leftovers can become part of egg plant parmesan for another day.

Slice egg plant 1/8 inch thick