Oil for 1 minute on each side or until they are golden brown and transfer them with tongs to paper towels to drain. Repeat with the remaining eggplant slices. Heat 5 6 tablespoons of olive oil in a pan over medium heat and fry eggplant for 2 3 minutes on both sides until golden brown. If needed add more oil to the pan. A recipe apart of our olive oil series.
Allow them to sit for 45 minutes to an hour until you see big drops of water on the surface of the slices. There s a few more steps involved but it s really worth it. Eggplant acts like a sponge and can soak up a lot of oil. It also keeps the eggplant from absorbing too much oil during frying. Cover with paper towels.
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Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice. Coat a handful eggplant slices with the flour mixture. As a 2nd generation italian american i d like to offer a few tips for a slightly version of fried eggplant melanzane in italian. How to make pan fried eggplant. Slice the eggplant lengthwise into 1 2 inch slices.
Place a slice of eggplant into the flour first coating all the sides. Dip eggplant slices in egg then in crumbs and place in hot oil. Before frying eggplant peel and cut it into thin slices then tenderize the slices by sprinkling them with salt and letting them sit for 20 to 30 minutes. Fry 2 to 3 minutes on each side or until golden brown. Shake off the excess.
I recommend cutting it into chunks instead of thin slices because it will keep its shape better. Add to the hot oil. Heat oil in a large skillet over medium high heat. Next remove excess moisture from the eggplant by sweating the slices for at least an hour up to 6 hours. Rinse eggplant cut into slices and sprinkle each slice with plenty of salt.
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Pan frying eggplant is one of the easiest ways to cook it. Place a slice of eggplant into the flour first coating all the sides. Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice. Then place the floured eggplant into the egg. Allow them to sit for 45 minutes to an hour until you see big drops of water on the surface of the slices.
Next rinse the eggplant with cold water to remove some of the salt. Then toss the eggplant in a mixture of 1 tsp of turmeric powder 1 tsp of minced garlic and 1 tsp of salt. Oil for 1 minute on each side or until they are golden brown and transfer them with tongs to paper towels to drain.
