- one large or two small/medium eggplants
- 1-2 eggs, beaten
- breadcrumbs
- arugula
- cherry tomatoes
- red onion
- lemon
- olive oil
- salt and pepper
- shaved parmesan cheese
- Slice eggplant into ~ half inch slices. Dip in egg and cover in breadcrumbs
- Fry in olive oil until getting crispy
- bake them in the oven (optional) for a few minutes
- put over arugula/tomato/onion salad
- dressing is a olive oil/lemon/salt and pepper/shredded parm mix
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