Buttermilk Eggplant Parmesan

I never thought of using buttermilk with eggplant but this was really good.

  • 1 eggplant, peeled, sliced into 1/2-3/4″ rounds – about 8 discs
  • buttermilk – enough to cover
  • flour
  • 1 egg
  • bread crumbs, seasoned with Italian seasonings and garlic powder

 Soak eggplant in buttermilk for 1-2 hours.  Dip in flour, beaten egg then bread crumbs.

In large sauté pan, lightly brown slices on each side in as little oil as possible, then bake at 400 degree oven for 30-40 minutes, top with grated cheese (mozzarella/parmesan mixture) for last 5 minutes.



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