Directions
- 1Cut an eggplant into approximately quarter-inch thick rounds.
- 2Add water and salt to a large bowl.
- 3Soak the eggplant rounds in the salted water for 1 to 2 hours, using a plate to keep them submerged.
- 4Pat the soaked eggplant rounds dry with a paper towel.
- 5Add flour to one plate.
- 6Combine Italian seasoned breadcrumbs and Parmesan cheese in a 1:1 ratio on another plate.
- 7Season both plates with Greek seasoning, garlic powder, chicken bouillon, and pepper.
- 8Dip each eggplant round into the flour.
- 9Dip the floured eggplant into whisked eggs.
- 10Coat the eggplant thoroughly with the breadcrumb and Parmesan cheese mixture.
- 11Fry the breaded eggplant rounds in high-heat oil, heated to about 320 degrees Fahrenheit, until golden brown.
- 12Remove the fried eggplant from the oil and let them rest on a cooling rack.
- 13Cut five Roma tomatoes and remove their centers and seeds.
- 14Dice the tomatoes into small pieces.
- 15Add the diced tomatoes to a bowl.
- 16Add about 1/3 cup of fresh chopped basil to the tomatoes.
- 17Pour 3 tablespoons of olive oil into the tomato and basil mixture.
- 18Season the bruschetta topping with salt and pepper to taste.
- 19Stir the bruschetta topping ingredients together.
- 20Serve the bruschetta topping on the side with your fried eggplants.
- 21Optionally, top the fried eggplants with some balsamic glaze.
Ingredients
- 1 eggplant
- water
- salt
- flour
- 1 part Italian seasoned breadcrumbs
- 1 part Parmesan cheese
- Greek seasoning
- garlic powder
- chicken bouillon
- pepper
- eggs
- oil for frying
- 5 Roma tomatoes
- 0.33 cup fresh chopped basil
- 3 tablespoons olive oil
- balsamic glaze
Equipment
knifecutting boardlarge bowlplatepaper towelfrying pantongscooling rackspoon
Tips
- Soaking the eggplant in salt water gets out the bitterness.
- Heat oil to about 320 degrees Fahrenheit for frying.
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