Fried Eggplant with Lemon Wedges

Name: Fried Eggplant with Lemon Wedges
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

Chef

Sharon Crayton

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Cookbook

One Taste

Published by Provecho Press

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This image courtesy of ericswanson.com

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.

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

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

Mealdinner

Moodblue

Taste and Texturesavory, tangy

Type of Dishvegetable

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

Instructions

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.