| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive03 | 4 | Servings | |
INGREDIENTS
| Oil, for pan-frying | ||
| 2 | Young eggplant, sliced 1/4" | |
| thick | ||
| 1 | pn | Salt |
| 2 | Eggs | |
| 2 | T | Sugar |
| Enough flour to make a light | ||
| batter | ||
| Shaker of powdered sugar |
INSTRUCTIONS
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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-24-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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