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Fried Eggplant
Recipe

Fried Eggplant

Crispy Fried Eggplant is eaten in India and also in the North of Italy, lightly crumbed it is delicious and can be served with your favourite chilli sauce.

Prep:
30min
Cooking:
15min
Serves:
4
Ingredients Method
  • 1/3 cup cornstarch
  • 1 large Pace Farm egg
  • 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
  • 1 cup fresh bread crumbs
  • 1 small eggplant, cut crosswise into 1cm thick slices
  • vegetable oil for deep-frying
  • lemon wedges if desired
  1. Place the bread crumbs, cornflour, and egg in separate small bowls. The egg should be lightly salted with 1/2 a teaspoon.
  2. Each eggplant slice should be fully coated with cornflour before being coated with the egg mixture and bread crumbs. If necessary, push down on the bread crumbs to help them adhere.
  3. Transfer the coated eggplant to paper towels and let it to air dry.
  4. The slices of eggplant are fried in batches in a deep, heavy skillet for one minute on each side, or until they are golden brown, and then they are transferred with tongs to paper towels to drain.
  5. Serve the lemon wedges besides the eggplant after lightly seasoning it with more salt.