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Fried Eggplant Recipe

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1 large eggplant
1 egg
1 cup Italian bread crumbs
1/4 cup Locatella cheese (or parmesan)
chopped garlic
olive oil
coarse salts

1. Peel and slice eggplant about 1/4" to 1/2" thick.
2. Layer in bowl and sprinkle with a little coarse salt. Place paper towels between layers. Place a heavy object on top of layers and paper towels to remove moisture. Let sit several hours.
3. Beat egg with a little water and pour bread crumbs and cheese into a small shallow bowl.
4. Pour olive oil into bottom of skillet about 1/4" deep. Heat.
5. Add garlic to olive oil and fry to medium brown. Remove cloves.
6. Dip eggplant in egg, then crumbs.
7. Quick fry until light brown in oil and drain on paper towel.
8. Sprinkle Locatella cheese on top before serving.

Personal Notes:
Personal Notes:
To Make Eggplant Parmigiana:
Layer cooked eggplant in casserole dish. Pour gravy over eggplant. Cover with mozzerella, provolone and more Locatella Cheese. Top with a layer of torn basil leaves. Spoon gravy and repeat the layering 2 more times to make 3 layers. End with the remaining cheese. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven (350) and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.




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