Cornmeal and Parmesan Crusted Eggplant

Cornmeal and Parmesan Crusted Eggplant

  • Prep: 45 hr
  • Cook Time: 6 min
  • Total: 45 hr 6 min
  • Serving: Serves 2

Hot and crunchy slices of eggplant, coated with cornmeal and Parmesan, are wonderful as a side dish or served alone.


  • 1 eggplant
  • 1/2 cup cornmeal
  • 1/4 cup Parmesan shredded
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Italian parsley, chopped, to garnish


  1. Peel the eggplant and then slice into 1/2-inch thick slices. Sprinkle each slice with salt and then put them between paper towels for 45 minutes.
  2. Heat a large sauté pan and add the olive oil and the butter.
  3. Mix the Parmesan and cornmeal in a shallow bowl and sprinkle with salt and pepper. Dredge the eggplant slices and then add to the sauté pan.
  4. Sauté the slices for about 3-4 minutes on both sides, or until golden brown. Transfer onto a serving plate, sprinkle with some chopped parsley and serve immediately.


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