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

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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

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