Did you know that eggplant is a fruit, not a vegetable? Yes, and it belongs to the nightshade family (Solanaceae). However, this fruit cannot be eaten raw. Its favor is only revealed after it’s cooked. You can do wonders with eggplant, right? Well, I use it a lot, and I think I will be posting a variety of eggplant recipes. Today, I want to show you how to fry this great fruit in a special way. You will love this recipe. The result is a golden, crispy, and delicious appetizer or side dish.
- 2 big eggplants, sliced
- 1 egg, beaten and seasoned with salt and pepper
- 2 Tbsp All purpose flour (add more if needed)
- 3 Tbsp of bread crumbs (I used scented crumbs)
- Vegetable oil, for frying
1- Preheat your pan then add enough oil to fry your eggplants.
2- Dip the eggplant slices in the flour, then in eggs, then in the crumbs, thoroughly coat both sides in each step.
3- Deep fry your eggplant slices on each side until golden brown, then place them in a paper towel to drain.