melenzane fritte

fried breaded eggplant


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
     lemons cut into wedges

ut 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.
                                                            the food of the eolian islands and sicily

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