Parmesan Eggplant Rounds

By Steven Biggs
Gardener, Garden Writer, Garden Coach, Horticulturist

Growing up, I don’t think I ever tasted eggplant.

And the first time I tasted it—at a cafeteria once I had moved away from home—it was positively revolting. I avoided it like the plague for years as a result of the trauma caused by that supposed eggplant parmesan.

I know a lot of people have been traumatized by poorly cooked eggplant. It’s a pity, because it’s not difficult to prepare it well.

Here’s a simple recipe that’s bound to win over people formerly traumatized by eggplant.

Parmesan Eggplant Rounds
INGREDIENTS

eggplant
vegetable oil
bread crumbs mixed with parmesan, roughly half of each
an egg, beaten
cornmeal

COOKING INSTRUCTIONS

Slice the eggplant crosswise to give medallions of eggplant approximately 1 cm wide
coat with cornmeal
dip in egg
coat with bread crumb and parmesan mix
fry in hot oil till golden brown, then flip and cook till both sides are golden brown

Good served with a yogurt-based garlic dip.

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Gardener, Garden Writer,
Garden Coach, Horticulturist

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