Breaded Eggplant Parmesan

Back in September I found this great recipe in Whole Living Magazine . I have been wanting to try it out for several months and finally got around to it this weekend. Husband gave it a rating of a 10 so it is for sure a winner for our kitchen! It has so much great flavor and if you are looking for a great meal for your "meatless monday" this is for sure one to try out.

The original recipe is called: Breaded Eggplant with Arugula and Parmesan

Here of course is my version:

Ingredients:

1 medium sized eggplant - cut lengthwise into 1/2 inch thick slices
coarse salt
1/4 cup flour
1 large egg, whisked with 1 TBSP water
1 cup breadcrumbs - I made homemade garlic ones
1 cup EVOO
1/4 cup parmesan cheese (can find vegan subs)

Directions:

Arrange slices of eggplant in a colander and coat both sides with salt. Let set for 30 minutes then rinse and pat dry (this step takes away some of the bitterness of the eggplant).
Divide flour, egg mixture, and bread crumbs mixed with parm cheese into three separate bowls.
Dip each slice of eggplant into flour, then egg, then bread/parm mix until both sides are nicely coated.
Heat oil in large skillet and fry eggplant until crisp and golden on both sides.
Transfer to a paper towel lined plate to drain grease and serve warm.