| 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 |
T |
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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”