Fried eggplant with sifted confectioners' sugar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | oil; for pan-frying | |
| 2.00 | young eggplant; sliced 1/4 thick | |
| 1.00 | pinch | salt |
| 2.00 | eggs | |
| 2.00 | tablespoon | sugar |
| 1 | enough flour to make a light batter | |
| 1 | shaker of powdered sugar | |
Directions
In a large skillet, preheat enough oil to pan-fry the eggplant, about ¼ 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-24-1997
Recipe by: Emeril Lagasse
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