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pan-frying American, Italian
Fried Eggplant with Lemon Wedges

Photo by: ericswanson.com
Comments: 1
 

Recipe

North American

Lightly browned, crispy on the outside, soft in the center, and lightened with a squeeze of lemon, slices of fried eggplant can really hit the spot. It’s hard to eat just one slice. My mother used to make them for our family. Serve this dish along with others as part of a meal or make an appetizer of it.

Yield: Serves 4

Ingredients

  • 2 large eggs, beaten
  • ½ cup (75 g) all-purpose flour
  • 1 large eggplant, with skin, cut into ½-inch (1.2-cm) slices
  • ¼ cup (60 ml) vegetable oil
  • Sea salt and freshly ground black pepper
  • Lemon wedges

Directions

Prepare two shallow dishes, one for eggs and one for flour.

Coat eggplant slices first with flour, then with egg.

Heat oil in large skillet over medium heat. Cook eggplant slices 2 minutes or until brown, turn over, and continue cooking until other side is brown and soft.

Transfer to paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.

Place slices on serving plate, season with salt and pepper, and garnish with lemon wedges.

Notes

Mind Refresher: Appreciate whatever is happening.


© 2008 Sharon Louise Crayton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

226kcal (11%)
378mg (16%)
19g
6g
16g (25%)
0g
2g (8%)
11g
3g
79mg (26%)
3g
5g
27mg
390mg
28mcg RAE (1%)
24mg (40%)
40mg (4%)
1mg (7%)
 

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  • Elizabeth Scott

    08.18.12 Flag comment

    absolutely fantastic with parmesan cheese on top!

 

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