prep 2:00 total 2:30
5 to 8 servings
Trim ends off eggplant, peel and slice into thin steaks. (Steaks are obtained by slicing lengthwise.) Should have 10-12 steaks. (I use a mandolin to make uniform slices.) Beat two of the eggs with a bit of water or milk in a soup dish. In another soup dish place the cup or so of breadcrumbs. Dredge the steaks in flour, then dip into the egg wash and then coat with breadcrumbs. Place on a rack to dry. Heat the Olive Oil in a medium sized skillet and saute the breaded eggplant steaks a few at a time, until tender and lightly browned. Drain on absorbent toweling.
In our house eggplant was a staple! We always had plenty of eggplant around to cook in any number of ways. This one is a favorite of mine, along with Eggplant Parmesan! I can remember being home on leave from the Air Force and watching my Mother making these. She began breading the eggplant without dredging it in flour first. I told her that the breading would stay in place better, and the eggplant would not absorb so much oil if she floured it first. In her usual manner, she gave me a glance and told me where to go. I didn't critsize again!
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