in Recipes

Fried eggplant

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Ingredients for 4 servings:

  • 2 m.-large eggplant(s)
  • 2 tbsp salt
  • 2 eggs
  • Breadcrumbs
  • Olive oil, for frying
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Peel the eggplant, remove the stem, and cut into 1-1.5 cm thick slices. Place in a colander and sprinkle with salt. Let stand for 1/2-1 hour. Wash thoroughly and drain. Prepare two plates, one with beaten egg and one with breadcrumbs. Heat oil in a large skillet, coat the eggplant slices in the egg and breadcrumbs, and fry on both sides until golden brown. Place on paper towels to absorb any excess fat. Serve hot with mashed potatoes and steamed carrots, and serve with a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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