Parmesan Crusted Eggplant
Serves 2 or use as appetizers
Here is what you will need:
1 eggplant
1 egg
1 cup of freshly grated Parmesan
2 cloves garlic, grated
1 TBS butter
olive oil
salt and pepper
Slice the eggplant into 1/2 inch thick rounds. Sprinkle both sides with some salt and let some of the water drain out of the eggplant. About 30 minutes, then pat dry with paper towels.
Beat the egg in a glass bowl, add the garlic and a pinch of salt and pepper.
Put the cheese in a shallow pan, I used a pie pan.
Heat the oil and butter in a large frying pan. Dip the eggplant in the egg, shake off excess then place in the cheese, pressing to get it to stick then in batches brown on both sides. It took me a couple of "testers" to get it right! You also may have to add more butter and oil as you go along.
There are several ways to enjoy these. You could serve with a marinara dipping sauce. I served it on veggie pasta and topped it with pasta sauce, some extra cheese and fresh basil.