Nov 06, 2004
My mother fixed fried eggplant when I was a kid. I didn't care for it then, so I was skeptical. But a friend gave me an eggplant, so I wanted to use it and decided to give this recipe a shot.
It was fantastic. I learned that I much prefer thin slices. The eggplant browns quickly, so be prepared to watch it like a hawk. Brown is good; black is not. I didn't burn any, but it was close. As other reviewers suggest, I mixed some grated parmesan cheese with bread crumbs. When finished, make sure you give the eggplant plenty of salt.
It was great plain, but in reading other reviews, I'm going to use spaghetti sauce and mozzarella cheese for a nice main course of leftovers. I used the fried eggplant as a side dish today, but as eggplant parmesan, it will work great as a main dish.
—CURTISLEE
