Fried Eggplant
Paul
Eggplant slices dipped in egg and fried quickly so they don’t absorb a tremendous amount of oil
ingredients
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1 large eggplant, sliced into 1/2 inch rounds
- 2 eggs beaten
- salt and pepper to taste
directions
- 1
Heat vegetable and olive oil in heavy skillet on high heat until oil sizzles, then lower heat to medium. Dip slices of eggplant in beaten egg and fry for about 4 minutes on each side, until browned. The egg coating will be crisp and eggplant tender. You may need to reduce heat during last few minutes of frying. Use a spatula or tongs to flip slices in order to avoid piercing them.
- 2
Drain fried eggplant on paper towels, sprinkle with a little salt and pepper if desired and serve immediately.
Source: Paul
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