What you need:
- One eggplant (The larger the more servings.)
- Two Eggs
- Seasonings: I used Chicken seasoning, Parsley, Pepper, Onion Powder, and Garlic Powder.
- Italian Bread Crumbs
- Parmesan Cheese
- Vegetable or Olive oil
Note: you can change the seasonings depending on what flavor patty you would like.
Cut your Eggplant into slices and sprinkle salt on both sides of the patty.
This process will pull the water out of the eggplant.
While the Eggplant sits you can prepare the coating for the patty. Depending your eggplant size you will choose three bowls of the appropriate size. One bowl will contain your bread crumbs and parmesan cheese.
In your second bowl pour about three to four cups of flour. Add your seasonings to taste, add eggs and water to produce a batter texture. In the third bowl add two to three cups of flour and season to taste again.
Pour oil in a pan over medium heat. You will be pan frying so depending on the size of your pan pour about 1/4 full. You will coat your slices in the dry flour mixture first then the batter mixture and last the bread crumb mixture. Place the eggplant into the hot oil and fry until dark brown on both sides. When they are done you can place them in freezer bags for later uses as sandwiches. Reheat in the oven.
I prepared some of my patties as "chicken" parmesan patties.
I placed them in a baking dish over pasta sauce.
Then I poured pasta sauce over the top and sprinkled mozzarella cheese on top. I put the oven on 425 degrees for about 6 to 10 minutes and it was delicious!