This is a dish my husband introduced to me when we were first married. I had never heard of eggplant much less learned to love it. If you find yourself in the same place, you are about to find a new favorite.

We love going to farmer’s markets to see what looks fresh and good. A few weeks ago, eggplant looked gorgeous with the deep purple shiny skin. We couldn’t resist!

Tom peeled and sliced it for me and I did the rest.

Cut the eggplant in about one inch slices. Dip it in a mixture of flour and cornstarch. Then dredge in eggs and then dip in Italian bread crumbs.

Heat a skillet with olive oil. When shimmering, fry the eggplant on each side for 2-3 minutes or until nicely browned.

Drain on paper towels and salt to taste. Or you can dip is Italian sauce.

This is a great appetizer to serve on Super Bowl Sunday too.

——————————-

Welcome to our new followers. We are so glad you are choosing to invest in your marriage, and we don’t take it lightly that you’re here. We’d love to hear from you!

Blessings,

Tom and Debi ❤️❤️