Breaded Eggplant Steaks
1 large eggplant
Slice the eggplant into 1/4-inch slices, set aside. In a medium bowl, mix cracker crumbs, salt, thyme, and pepper. In a separate small bowl, beat eggs, until fluffy. Beat in milk.
1 cup crushed soda crackers
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 cups lowfat milk
1 cup all-purpose flour, in a bowl
1/2 cup vegetable oil for frying
Spaghetti sauce (optional)
In a large skillet heat oil. Dip eggplant slices first in the egg mixture, then in flour and then in the cracker crumbs. Press cracker crumbs on with our fingers to coat evenly. Fry over medium heat until golden brown on both sides and tender.
Top with spaghetti sauce, if desired.
I exchanged the crackers for breadcrumbs and thoroughly enjoyed the results. Yum.
Justine, Location not stated.
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