Tonight’s recipe is one of my old favorites. Fried eggplant is always delicious. And despite the term “fried” it’s actually pretty healthy for you. At least the way I make it it is. I don’t deep fry it (of course), I just fry it in a pan with a little bit of oil. Then I use paper towels to get rid of any excess oil. Here’s how you do it:
2 medium eggplants
1/2 cup flour
3 large or XL eggs
1 1/2 cups breadcrumbs (I used seasoned but unseasoned will also work fine)
canola oil (about 1/4 cup – 1/2 cup)
1. Peel the eggplant, and slice it fairly thinly. Put the eggs (whisk them together) in one bowl, the flour in another bowl, and the bread crumbs in a third bowl.
3. Heat a non-stick saute pan over medium heat (about a 5.5 out of 10). Pour in about two tablespoons of olive oil and kind of tilt the pan around to make sure it all gets coated by the olive oil. Then, place the slices of eggplant in the pan in a single, flat layer and fry for a few minutes, then flip and fry the other side, until both sides are a lovely crisp, golden brown. Then lay slices on a plate covered with a paper towel. Repeat with the rest of the slices, each time adding a new paper towel in between the layers of eggplant to soak up excess oil.
Then, you’re all done, and you can enjoy them! I love to serve mine with a side of marinara sauce…..