Here are 2 delicious, but simple recipes for fried eggplant, along with a homemade marinara sauce for dipping. The first recipe dredges seasoned eggplant slices in flour, egg and bread crumbs. The breaded slices are immersed in hot oil until golden brown. The second recipe dredges seasoned eggplant slices in a mixture of cornmeal, garlic salt, and white pepper. The coated slices are sautéed in hot oil until golden brown and tender. Grated fresh Parmesan cheese tops this hot dish.
To go with the deed fried goodies is a quick and easy marinara sauce that is ready to serve in less than half an hour.
Freshly cut eggplant can be bitter. One way to lessen the bitterness is to place the slices in a colander, sprinkle lightly with salt and allow the excess liquids to drain off. Pat dry.