Fried Eggplant with Lemon Wedges
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.
NotesMind Refresher: Appreciate whatever is happening.
Total Timeunder 15 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course, side dish, vegetable
Dietary Considerationhalal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, tangy
Type of Dishvegetable
- 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
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.
2008 Sharon Louise Crayton