Fried Eggplant
This dish is lighter than eggplant parmigiana but it is just as delicious! It works well as an appetizer or side and tastes great when it’s freshly prepared and hot from the skillet . Garnish with basil and serve marinara sauce (see our recipe) on the side for dipping.
Ingredients
2 large eggplants
Olive oil for frying
salt
black pepper
flour for coating
breadcrumbs
2 eggs
milk
basil leaves for garnish
Directions
1. Peel the skin off and slice eggplant thin, about 1/4-inch-thick round pieces.
2. Arrange in a single layer on a baking sheet and salt both sides. Let sit at least 1 hour.
3. Rinse and dry thoroughly
Assemble Stations:
1. Flour bowl
2. Egg mixture- 2 eggs and ¼ cup milk
3. Breadcrumb – add salt and pepper to breadcrumbs
Bread The Eggplant:
1. Coat the eggplant in the flour.
2. Dip in egg mixture.
3. Coat the eggplant well with breadcrumbs.
Frying:
1. Fry eggplant in hot olive oil till golden. Don’t overcrowd the eggplant.
2. Remove cooked eggplant and dry on paper towels to drain excess oil.
3. Arrange on platter and garnish with basil. Serve with marinara sauce on the side.
