In a small bowl, mix…
- 3/4 teaspoon paprika
- 1 1/8 teaspoons salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper, freshly cracked
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried basil
On a small sheet pan or large plate, prepare…
- 1 cup peeled and coarsely chopped raw eggplant or zucchini
- 1/2 teaspoon of the seasoning sprinkled over vegetables
In another small bowl, mix…
- 1/2 cup all-purpose flour
- 1 teaspoon bread crumbs
Note: use any leftover seasoning mix to season egglant/zucchini before cooking
In another small bowl, blend…
- 1/2 cup milk
- 1 egg
In 2-quart saucepan, heat 1-inch of vegatable oil to 350 degrees.
Before frying, dredge the chopped eggplant/zucchini in the seasoned flour, shaking off excess. It’s important to work quickly so flour doesn’t get too moist!
Coat well with the milk mixture, then quickly with…
- 1/2 cup breadcrumbs
After shaking off excess, cook in the hot oil until golden brown, about 2-3 minutes. Adjust head to maintain a temperature of 350 degrees.
Drain on paper towels. Serve.