[ Photos ] [ Portfolio ] [ Cooking ] [ Contact ] [ Resume ]
 
 

Benjamin W. Herila

 

Breaded Eggplant

Makes about 4-6 servings.

Ingredients

2 eggs
1 T. water
1 T. oil
1 medium eggplant

Preparation

Beat the egg, water and oil. Dip the eggplant to coat and then toss in breadcrumbs. Drizzle or spray with olive oil. 

Fry on an electric grill (panini press) until tender. Serve with honey drizzled over top.


Note: The number of servings depends on the size of the eggplant. Serving size is about 3 or 4 slices per person. 

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.