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Fried Eggplant With Sifted Confectioners' Sugar
Oil; for pan−frying
2
1
2
2
Young eggplant; sliced 1/4" thick
Pinch Salt
Eggs
Tablespoon Sugar
Enough flour to make a light batter
Shaker of powdered sugar
In a large skillet, preheat enough oil to pan−fry the eggplant, about 1/4
cup. Season the eggplant with salt. In a mixing bowl, whisk the eggs until
frothy. Whisk in the sugar and a pinch of salt. Add in enough flour to make
a light batter. Soak the eggplant slice in the light batter. Remove the
eggplant from the batter and gently lay in the hot oil. Pan−fry the eggplant
for 2 to 3 minutes on each side or until golden−brown. Remove from the oil
and drain on a paper−lined plate. Serve the eggplant immediately with
powdered sugar. This recipe yields about 4 servings.
Fried Eggplant With Sifted Confectioners' Sugar
290
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