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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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CRISPY FRIED EGGPLANT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Wylie, Texas in 1990. Ingredients:
1/3 cup cornstarch |
1 large egg |
1/2 teaspoon coarse salt plus additional for sprinkling eggplant |
1 cup fresh bread crumbs |
1 small eggplant cut crosswise into 1/4 thick slices |
vegetable oil for deep-frying |
lemon wedges for garnish |
Directions:
1. Put cornstarch, egg beaten with 1/2 teaspoon salt and bread crumbs in separate small dishes.
2. Dredge each eggplant slice in cornstarch coating thoroughly and shaking off excess.
3. Coat with egg mixture and dredge in bread crumbs pressing on crumbs to make them adhere.
4. Transfer eggplant as it is coated to paper towels and let it dry slightly.
5. In a deep heavy skillet fry eggplant slices in batches in 1/2 oil preheated to 375.
6. Pre one minute on each side then transfer to paper towel and drain well.
7. Sprinkle eggplant lightly with additional salt and serve with lemon wedges.
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