Fried eggplant with sifted confectoniers sugar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil for pan-frying | ||
| 2 | Young eggplant; sliced 1/4-inch thick | |
| 1 | pinch | Salt |
| 2 | Eggs | |
| 2 | tablespoons | Sugar |
| Enough flour to make a light batter | ||
| Shaker of powdered sugar | ||
Directions
EMERIL LIVE SHOW #EMIA44
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.
Yield: about 4 servings
Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998