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Hi this is Dave for Expert Village. Today we are going to make eggplant Parmesan. Now
here is kind of fun part we are going to actually saute these until they are nice and brown.
So we have our slices of our eggplant. So we want to add some oil to the pan. I cover
it nicely here because we want quiet a bit of oil in here. You want the size of the eggplant
so we can do quiet few at a time. So get that going. But we don't want anything to burn
here, we want to get this going so it is nice and ready for frying. So what we would do
is you just take a nice piece of the egg plant. We are going to put it into our combination
of flour and bread crumbs. Cover it nicely you can even. I like to do the one handed
method so you not getting everything in the other hand. Getting gooey and clumpy. You
want to lay it into your egg wash. Actually this is just egg. Just like that make sure
you coat both sides really well. We want to put it into the hot oil in the skillet. Here
that nice little sizzle. We would do the same thing with the other pieces here. I'm going
to cover it nicely. I'm going to shake off any excess. We don't want to get our oil dirty
right away. Make sure there is enough for the other piece of eggplants. Just take your
time and go along the sides there. All of this needs to be really nice and brown, again
shake that off. Put it in the egg wash. So this is how you do fry green tomatoes which
is another series.