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The complete recipe is below…
Fried eggplant 🍆 and peach salsa 🍑💃 recipe:
Fried eggplant:
1 eggplant, sliced, 1/2 rounds, leaving skin on
2 eggs 🥚
2 cups Italian breadcrumbs 🍞
1⁄4 cup parmesan cheese 🧀
1⁄4 cup dried parsley
1 tablespoon garlic powder
Salt and pepper, to taste 👅
2 cups vegetable oil
1) Spread eggplant slices on paper towels and sprinkle generously with salt. Let sit for one hour so that eggplant “sweats out” any bitterness 🚬. Pat 👐 dry. Prepare salsa 💃 while eggplant sweats out.
2) In a small bowl, beat 🥊 the eggs. In a separate bowl, mix breadcrumbs 🍞, parmesan 🧀, parsley, and garlic. Dredge each slice of eggplant in egg mixture coating 🧥 it thoroughly, then in the breadcrumb mixture, pressing to help them stick. Let coated 🧥 eggplant sit for 10 minutes.
3) Heat oil in skillet 🍳 to 375 degrees. Fry the eggplant slices for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Top with peach salsa and serve.
Peach salsa:
3 large peaches, seeded, peeled and diced
2 small tomatoes 🍅, diced
1 medium jalapeno 🌶, seeded and diced
1 cup diced red onion
1/2 cup loosely packed chopped fresh cilantro
Juice from 1 lime
Salt and pepper, to taste 👅
1) In a large bowl 🍜, combine all ingredients and stir until mixed well. Chill ❄ while completing fried eggplant 🍆.