Breaded fried eggplant (or any other vegetable) from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 245) by Mark Bittman

  • eggplants
  • lemons
  • parsley
  • breadcrumbs
  • olive oil
  • eggs
  • all-purpose flour
  • EYB Comments

    Can substitute any neutral oil for olive oil, and squash, mushrooms, cauliflower, or broccoli for eggplants. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for olive oil, and squash, mushrooms, cauliflower, or broccoli for eggplants. See recipe for variations.

  • sturlington on July 29, 2014

    Page 245. The result are fried vegetables similar to apps on many restaurant menus. Eggplant and zucchini seem the tastiest options. This is shallow frying, not deep frying, but still requires a lot of setup, some salting and chilling time, and then preferably eat as soon as they are fried. This might be a good project for a late Sunday afternoon.

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