Fried Eggplant with Sifted Confectoniers Sugar (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
oil for pan-frying |
2 young eggplant, sliced 1/4-inch thick |
pinch of salt |
2 eggs |
2 tablespoons sugar |
enough flour to make a light batter |
shaker of powdered sugar |
Directions:
1. In a large skillet, preheat enough oil to pan-fry the eggplant, about 1/4 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
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