Sunday, January 23, 2011


A simple Italian classic, compliments of my good friend Josh!
  • 1 large eggplant
  • 1 egg, lightly beaten
  • dry bread crumbs
  • salt and pepper
  • olive oil for frying
What to do

Slice the eggplant into 1/2 cm thick slices, lay flat on paper towel, sprinkle with salt and allow them to dry for about half an hour.  The salt encourages the eggplant to sweat and helps to dry them out, avoiding soggy melanzane.

The eggplant absorbs the salt, so only salt them once, otherwise they will be too salty to eat!

Season the beaten egg in a bowl with salt and pepper.  And place the dry bread crumbs in a separate bowl.  Dip each piece of eggplant into the egg before coating in the bread crumbs.

Heat the oil in a large frying pan.  The oil is hot enough when it starts to bubble when tested with a piece of the melanzane.  Fry each piece on both sides until lightly golden.  

Pat dry on some paper towel and serve immediately.

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