Pan-Fried Eggplant

1. 1

   Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.

2. 2

   Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.