The trick to really great fried eggplant is flouring it twice. The coating ends up somehow delicate and satisfyingly crunchy at the same time.
Yield: 4
Fried Eggplant
Ingredients
- 1 large eggplant, sliced
- Salt, to taste
- 4 eggs, beaten
- 1 cup flour
- Black pepper, to taste
- Canola oil, for frying
Instructions
- Set the oven at 350℉. Season the sliced eggplant with salt and let sit in a strainer for 15 minutes. Press the eggplant dry with a paper towel.
- Place beaten eggs on a plate, and flour in a separate place. Season the flour with salt and pepper. Coat each slice of eggplant in flour, then egg, then flour again. Repeat with all of the eggplant.
- In a large, straight-sided pot, heat 2 inches of oil to 350℉. Working in batches, fry the eggplant until brown on each side. Place fried eggplant in the oven when done. Once the eggplant is all fried and in the oven, cook the eggplant in the oven for 10 minutes, then serve hot with lemon wedges.
