When I made this burnt-chili-garlic spaghetti a few days back, I did a little experiment on eggplant parmesan. I made it as an appetizer. And let me tell you was delicious. The best eggplant parmesan ever. Here goes the recipe:
Ingredients: Serves 2
Extra-virgin olive oil
1 medium eggplant, cut circles 1 to 1 1/2 inches thick
Salt and pepper
1/2 cup finely chopped basil leaves,
1 cup flour
1 cup Italian panko bread crumbs
*Preheat the griddle with olive oil
*Dip eggplant slices in egg, make sure you let the excess egg drip off, then dunk in flour. Dunk in egg again and then in breadcrumbs, coating it well on all sides.
*Pan fry it for 8-10 minutes on each side until golden brown.
*Serve it with Marinara sauce.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!