We recently found eggplants at our local produce stand for only $1 a piece, which means you’re about to see a lot more eggplants on this site. This is a great appetizer before pizza or something fancier for having folks over. The recipe, like almost all others on this site, prepares the recipe for 2. Feel free to multiply for a larger gathering.
1/2 eggplant $0.50
1 cup bread crumbs $1.00
1/4 cup grated parmesan cheese $0.50
1 tablespoon dried rosemary $0.10
1 tablespoon dried basil $0.10
Salt and pepper to taste $free (ish)
3 eggs $0.36
Total Cost $2.56 (plus oil for frying if it isn’t already in your deep fryer.)
Start the heating process for your oil.
Cut the eggplant into thin slices, making discs. From here, you can leave them as discs, or halve them or quarter them depending on your preferred bite size. Make sure to leave on the purple skin.
Break the eggs into a bowl and whisk them together with a fork.
Combine the bread crumbs, cheese, spices, salt, and pepper in a bowl right next to the eggs. Dip the eggplant into the eggs, getting the egg on both sides, then put it in the bread crumb mixture to coat thoroughly with bread crumbs.
In batches of 10 pieces or so (depending on the size of your fryer), fry the eggplant until brown and delicious on both sides. You may need to flip the pieces after about 3-4 minutes. After 6 minutes or so, your eggplant pieces are done – take them out and put them on a plate that is covered with a paper towel. Let them cool for a minute and then ENJOY!
We dipped these in marinara, but you could probably find lots of different yummy ideas for dipping.