*Picture and Recipe from Lucy via email*
1 eggplant
1/2c cornmeal
1/4 c Parmesan shredded
1 tsp garlic salt
1 tsp pepper
olive oil and butter
italian parsley
Peel eggplant. Slice into 1/2 thick rounds. Sprinkle them w/ salt on both sides and place them between paper towels for 1/2 hour. DREDGE FIRMLY in cornmeal/Parmesan mix. Saute in 1/2 olive oil and 1/2 butter at pretty high heat until golden on both sides. Serve immediately. Sprinkle w/ chopped parsley. Serves 4.
1 comment:
Mom and I were just asking each other about eggplant recipes. You read our minds! Thank you.
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