CookEat Recipe
Fried Breaded Eggplant
Eggplant slices coated with flour, egg and breadcrumbs, fried until golden and served hot.
Method
Steps
Step 1
Peel one firm medium-sized eggplant and cut it into twelve equal slices.
Step 2
Season all the slices with one teaspoon of salt and half a teaspoon of white pepper.
Step 3
Beat one pasteurized whole egg in a shallow dish. Put a little flour and some breadcrumbs in separate shallow dishes. Turn each slice in flour, dip lightly in the egg, then roll gently in breadcrumbs.
Step 4
Heat food-grade canola oil in a deep frying pan or fryer with ample headroom. Fry the slices in small batches for about five minutes, continuing as needed until the coating is cooked through and golden and the eggplant is tender throughout. Use the selected fryer’s instructions for its oil level and operation.
Step 5
Drain well, sprinkle a little additional salt over the slices, arrange on a hot dish and serve. Discard the coating ingredients left after contact with the uncooked slices and egg.
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