Fried Eggplant
Serving Size : 6
Ingredients for prepare Fried Eggplant
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | young eggplants - no more than 2" |
diameter
fried eggplant |
| 1 | | beaten egg - optional |
flour for dusting
fried eggplant |
| 1/3 | cup | olive oil - (or enough to keep |
pan covered
to a depth of 1/4" throughout frying
fried eggplant |
| 2 | teaspoons | salt |
recipe Fried Eggplant
Wash and dry eggplants, cut in fine even slices, salt lightly, and leave
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in a bowl for a few hours. Before cooking, dry eggplant thoroughly with a
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cloth, dust lightly in flour (or first in flour, then in beaten egg), and fry in small batches in
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olive oil heated to the verge of smoking. Turn when brown on
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one side. Drain briefly on paper and serve at once. The slices should be toast-brown and
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crisp. Comments: Zucchini can be substituted for eggplant in this recipe. Soaking it in salt
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is not necessary. Four or five medium zucchini will serve six.
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