Fried Eggplant
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 cup flour
- 1 1⁄4 cups white wine
- salt & freshly ground black pepper
- 2 medium eggplants, thinly sliced into rounds
- vegetable oil
- 1 lemon, cut into wedges
Directions
- Place flour in a shallow bowl.
- Whisk wine into flour, beating until batter is smooth and the consistency of thin pancake batter, then season to taste with salt and pepper.
- Preheat oven to 200°F
- Salt or freeze eggplant slices to lessen bitterness and remove excess moisture.
- Pour vegetable oil into a heavy skillet to a depth of 2".
- Heat oil to 375°F or until it sizzles when you drop in a little batter. (If oil isn't hot enough, eggplant will absorb too much of it.)
- Dip eggplant slices in batter, then place into oil—as many at a time as you can without crowding the pan.
- Fry until golden, cooking on both sides, then drain on paper towels.
- Keep fried slices warm in oven.
- When all eggplant slices are cooked, season to taste with salt and pepper, and serve with a squeeze of fresh lemon.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off