Eggplant Slices with Parmesan

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 eggs, lightly beaten
  • 1 teaspoon water
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup fine dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large eggplant
  • About 2 cups vegetable oil


  1. Combine the eggs, water, salt, and pepper to taste in a mixing bowl. Combine the crumbs and cheese in a shallow plate.

  2. Cut the unpeeled eggplant into thin slices, about one-eighth inch thick. Dip them into the egg mixture, then into the cheese-crumb mixture, coating as thoroughly as possible.

  3. Pour the oil into a skillet to the depth of one-quarter inch. Heat the oil. Cook the eggplant, a few slices at a time, on both sides until golden brown. Add more oil when necessary to keep slices from sticking. Drain on paper towels.

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