| 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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