Do: Fried eggplant and/or Zucchini Recipe

Summer is here, so it's time to make fried zucchini with all the extra zucchini you have coming out of your garden!  Actually, this is the first time we are making fried zucchini this year because our zucchini plants got trampled...so sad.  But that is a story for another day!  We just got our first zucchini and eggplant from our CSA so it was time to make this yummy family recipe.  It's so easy and SOOOOOO good.

Fried Zucchini and Eggplant (YUM!)

Ingredients:
1-2 zucchini (big ones work great!)
and/or eggplant (peel the eggplant because it's tough)
3 eggs (I use about 1 egg per zucchini//eggplant)
1-2 c. flour
grated parmesan cheese
lemon
vegetable oil

Do:
In a large frying pan, add enough oil to cover the bottom of your pan.  Warm oil on medium-high heat.
Cut your zucchini and eggplant into thin slices.  Make sure you peel your eggplant.
In a shallow bowl, scramble your eggs.  Pour 1 cup of flour in another shallow bowl.  Once your oil is hot enough (I drop a little water in the pan and if it sizzles, it's hot!,) dip your zucchini slices in the egg wash first, coating both sides.  Then dip the slices in the flour, coating completely.  Place in pan in one layer.  After about 2 minutes (or when golden brown,) turn with a fork.  Cook 2 more minutes. Place on a paper towel to cool.  Sprinkle with lemon and grated parmesan cheese while still hot. Continue until you cook all your zucchini/eggplant.  It usually takes 3-4 rounds to finish it all.  Make sure you add the lemon and cheese after every round.
Serve with pasta and red sauce.

My cooking station:  Egg, Flour, Cook, Cool, Lemon, Cheese!

Toddler Approved!

Enjoy!