CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
Oil for pan-frying |
2 |
|
Young eggplant; sliced 1/4-inch thick |
1 |
pn |
Salt |
2 |
|
Eggs |
2 |
tb |
Sugar |
|
|
Enough flour to make a light batter |
|
|
Shaker of powdered sugar |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA44
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.
Yield: about 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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