Didn't use up all your eggplant last night? Well, don't just chuck it, fry it!
- 1 cup all-purpose flour
- ½ cup plain bread crumbs
- ⅓ cup Parmesan cheese
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- oil for frying
- 1 eggplant cut into 1/8-inch slices
Place the flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a resealable gallon bag and shake 'em all together.
Pour the oil into a big iron skillet on medium heat. Grab a handful eggplant slices and coat them in the flour mixture you just made. Add the prepped slices to the oil and cook until they're crisp and light brown, 2 to 3 minutes. Flip the slices over and continue cooking until the other side is browned as well, another 1 to 2 minutes. Carefully move the slices to a plate or cooling rack and cover them with paper towels to drain. Repeat with the remaining eggplant slices.