Category: Vegetarian
Roasted Spaghetti Squash and Fresh Vegetables
There are so many options including the recipe here where you can use all of your favorite vegetables as toppings. Have fun with it!! Grab your spaghetti squash, rinse, pat dry, chop off the tip and tail. Halve it length-wise. Stand the squash upright on […]
Fried Eggplant
Fried Eggplant
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Ingredients
- 1/4 cup cornstarch
- 2 medium eggs
- 1 teaspoon sazon completa
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup panko bread crumbs or cornmeal
- 1 small eggplant cut crosswise into 1/4-inch-thick slices
- Canola oil for frying
- Fresh squeezed lemon juice for drizzling
- Parsley flakes for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Slice eggplant into 1 inch slices and lightly season each side with garlic powder and onion powder.
- Beat 2 eggs and 1 teaspoon Sazon completa; set aside
- Place the cornstarch on one dish and the panko bread crumbs(or cornmeal on another (make sure the dish has a flat surface)
- Dredge each side of the eggplant slice in the cornstarch, coating each side and shake off the excess
- Coat each side with the egg mixture, and dredge it in the panko bread crumbs(or cornmeal) lightly pressing each slice in the crumbs to make them adhere.
- Transfer the coated eggplant to paper towels and allow it to dry for 1-2 minutes.
- In a cast iron skillet, fry the eggplant slices on med-high heat in canola oil for 2-3 minutes on each side, until they are golden brown and transfer them with tongs to paper towels to drain.
- Sprinkle the eggplant lightly with the kosher salt, fresh ground pepper
- Garnish with fresh squeezed lemon juice and parsley if desired.
