This is an appetizer that I created , and every time I make this, it gets rave reviews. So of course I wanted to share it with you. I don't quite know what to call it, but for now, crispy eggplant will suffice.
So this is very easy to make, it's just a little time consuming. Here is a list of what you will need:
Salt and Pepper
your favorite marinara sauce
The measurements are purely for those of you who need to measure things....I used approximately 3 cups of flour, about 1 ½ cups of Parmesan cheese, maybe a teaspoon each of onion and garlic powders, and salt and pepper to taste. I think about 3 cups of water did it as far as the consistency is concerned. Definitely taste the batter in case you need to make any adjustments.
I like to make my batter first, because once you peel and slice the eggplant, it starts to turn a little bit brown (which isn't a problem, I just like to cook it as soon as possible). You want the batter to be the consistency of pancake batter, thick enough to cling to the eggplant.
I was making enough for 6 people, so I used two eggplant. Peel them first, slice each one lengthwise and cut into ¼" slices.
Use a non-stick pan if you have one, and pour in about ¼" of oil. Heat the oil over medium high heat. Dip each slice of eggplant into the batter and cook each side until it is golden brown. Place the cooked pieces on a rack to cool.
That is all there is to it... Once you are finished cooking, arrange the slices on a platter and sprinkle with Parmesan cheese. Pour your marinara sauce into a separate bowl for dipping, and voila!