| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| melenzane fritte
fried breaded eggplant ingredients: 2 eggplants 4 eggs 2 cloves garlic, minced 1 tablespoon finely chopped parsley 1/2 cup all-purpose flour 3/4 cup breadcrumbs 1/4 cup grated romano cheese 1/2 teaspoon dried oregano freshly ground black pepper olive oil for frying 2 lemons cut into wedges |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Cut off the stem and top of the eggplants and discard. Slice the eggplant into 1/2 inch rounds. Salt each piece of eggplant then place them in a large colander and let stand for 30 minutes to release any bitterness and moisture. Beat the eggs in a bowl. Put the flour on a plate or bowl. In another shallow bowl, evenly combine the breadcrumbs with the grated cheese, minced garlic, chopped parsley, dried oregano and a few twists of freshly ground black pepper. Dry off the eggplant slices, dust them with the flour, then coat them with the eggs and press them in the breadcrumbs. Heat some olive oil in a large frying pan over moderate heat and fry the eggplant on each side until evenly golden, then place the slices on paper towels to absorb the excess oil. Arrange the eggplant slices on a plate and serve with lemon wedges. |
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