Pan-fried battered eggplant

Name: Pan-fried battered eggplant
Ingredients: 1 medium eggplant (300 g); 1/2 teaspoon salt; 2 eggs; 1/2 teaspoon salt; 4 tablespoons flour; 250 ml frying oil

Salad - Pan-fried battered eggplant by Dariana H. - Recipia

Pan-fried battered eggplant is made with slices of eggplant dipped in an egg-and-flour batter, then fried until golden. The egg and flour form a thin coating, and the slices are served warm, on their own or with fries. I choose a firm, medium-sized eggplant with shiny skin. Prep: 10 minutes. Cook: 19 minutes. Rest: 10 minutes. Total time: 39 minutes. Servings: 2. About 300 kcal and 10 g protein per serving.

Ingredients

1 medium eggplant (300 g)
1/2 teaspoon salt
2 eggs
1/2 teaspoon salt
4 tablespoons flour
250 ml frying oil

Preparation

1. Cut the eggplant into slices about 7 mm thick. Sprinkle them with 1/2 teaspoon salt and leave them for 10 minutes. 2. Meanwhile, beat the eggs with 1/2 teaspoon salt. Gradually add the flour, stirring until you have a batter the consistency of sour cream. Pat the slices dry with a paper towel. 3. Heat 250 ml oil in a pan for about 3 minutes over medium heat. The oil is ready when a drop of batter sizzles on contact. 4. Dip the slices in the batter and fry them in batches for 2 minutes on each side, about 16 minutes in total, until golden. Transfer them to a paper towel.

Notes

Choose a firm eggplant with smooth skin; very large ones can have more prominent seeds. Thick slices take longer in the pan and may stay firm in the middle, while thin ones soften quickly. If the eggplant is very watery, pat it dry well after salting, before dipping it in the batter. For a gluten-free version, replace the flour with 4 tablespoons of gluten-free blend; the dish contains eggs. I fry them close to serving time and put them on the table plain or with fries; they keep in the fridge for up to 3 days, but the coating softens.