Eggplant Fried In Batter Recipe
Ingredients
| Eggplant | 1 Large, unpeeled | |
| Eggs | 3 Large | |
| Flour | 1/2 Cup (16 tbs) | |
| 1 1/2 cups corn or olive oil | ||
Directions
Wash the eggplant, trim off the ends, and slice into 1/2-inch circles.
Set aside.
Lightly beat the eggs in a mixing bowl and stir in the flour.
Heat the oil in a heavy skillet over low heat.
Drop the eggplant slices, one at a time, in the egg batter to completely coat both sides.
Fry a few slices at a time in the hot oil until both sides are golden brown.
Drain on paper towel.
Keep hot.
When all the eggplant is fried, arrange overlapping slices on a serving platter and serve as an accompaniment to sizzling grilled lamb chops and a garden-fresh salad.
Set aside.
Lightly beat the eggs in a mixing bowl and stir in the flour.
Heat the oil in a heavy skillet over low heat.
Drop the eggplant slices, one at a time, in the egg batter to completely coat both sides.
Fry a few slices at a time in the hot oil until both sides are golden brown.
Drain on paper towel.
Keep hot.
When all the eggplant is fried, arrange overlapping slices on a serving platter and serve as an accompaniment to sizzling grilled lamb chops and a garden-fresh salad.
Chef
