1. Cut the peeled eggplant into about 1/2-inch thick slices. 2. In a shallow bowl whisk eggs with water. 3. In another shallow bowl combine breadcrumbs with Parmesan cheese, dried parsley, garlic powder, Italian seasoning, seasoned salt and black pepper. 4. Heat about 3/4 to 1-inch of olive oil in a large skillet over medium-high heat (the oil should be hot before adding in the slices). 5. Dip the eggplant slices firstly into the egg mixture, then coat both sides with breadcrumb mixture. 6. Place the slices into the hot oil and fry only until light golden brown on both sides, about 3 minutes per side (after frying one eggplant you may need to add in more oil to the skillet). 7. Remove to a large serving plate (these are best when served right away). ---------------------------------------------------------------------------
Nutrition
Ingredients
