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Name: Fried Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1 1/2 ts Lemon juice; 1 MEDIUM EGGPLANT; 6 tb SWEET BUTTER 3/4 STICK; Salt to taste; 1 JUMBO EGG; 1/2 ts White pepper; LEMON WEDGES FOR GARNISH; 1/4 c CORN OIL OR OLIVE OIL; 1 c FINE BREADCRUMBS; Kosher salt; 1 c Flour

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INGREDIENTS

1 1/2 ts Lemon juice
1 MEDIUM EGGPLANT
6 tb SWEET BUTTER ; 3/4 STICK
Salt to taste
1 JUMBO EGG
1/2 ts White pepper
LEMON ; WEDGES FOR GARNISH
1/4 c CORN OIL ; OR OLIVE OIL
PHILLY.INQUIRER
1 c FINE BREADCRUMBS
Kosher salt
1 c Flour

Servings

INSTRUCTIONS

USING A STAINLESS STEEL KNIFE,PEEL THE EGGPLANT AND CUT INTO ROUND HALF INCH THICK SLICES.YOU WILL HAVE BETWEEN SIX AND EIGHT SLICES.PLACE IN A COLANDER AND SPRINKLE LIBERALLY WITH COARSE SALT.LET STAND FOR FOURTY FIVE MINUTES,SO THE BITTER JUICES CAN DRAIN OFF.USING A PAPER TOWEL WIPE EACH SLICE DRY ON BOTH SIDES. BLEND THE FLOUR WITH THE PEPPER AND PLACE ON A SHEET OF WAX PAPER.BEAT THE EGG WITH THE LEMON JUICE IN A WIDE BOWL;MIX THE BREADCRUMBS WITH THE THYME AND PLACE ON ANOTHER SHEET OF WAX PAPER. LIGHTLY DREDGE EACH SLICE OF EGGPKLANT ON EACH SIDE WITH THE FLOUR MIXTURE ON EACH SIDE AND TAP OFF THE EXCESS.DIP BOTH SIDES INTO THE BEATEN EGG,LETTING EXCESS DRIP OFF.DREDGE EACH SLICE GENEROUSLY ON BOTH SIDES IN THE BREADCRUMBS.PLACE THE BREADED EGGPLANT ON A RACK OVER A PLATTER AND LE DRY FOR TEN MINUTES. HEAT THE BUTTER WITH THE OIL IN A LARGE SKILLET.THE BUTTER WILL ENHANCE THE FLAVOR OF THE EGGPLANT AND THE OIL WILL KEEP THE BUTTER FROM BURNING.A THE EGGPLANT AND FRY SLOWLY UNTIL GOLDEN BROWN ON THE FIRST SIDE.TURN AND SLOWLY BROWN THE SECOND SIDE...THE TOTAL FRYING TIME SHOULD BE 15 MINUTES,AFTER WHICH THE INSIDE SHOULD BE THOROUGHLY COOKED BUT NOT MUSHY A THE OUTSIDE SHOULD BE MEDIUM GOLDEN BROWN AND CRISP.DRAIN SLICES ON PAPER TOWELS AND SPRINKLE WITH SALT GARNISHED WITH LEMON SLICES.MAKES 3 TO 4 SERVINGS.

NOTES

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Fried Eggplant

1 1/2 ts Lemon juice
1 MEDIUM EGGPLANT
6 tb SWEET BUTTER 3/4 STICK
 Salt to taste
1 JUMBO EGG
1/2 ts White pepper
 LEMON WEDGES FOR GARNISH
1/4 c CORN OIL OR OLIVE OIL
 PHILLY.INQUIRER
1 c FINE BREADCRUMBS
 Kosher salt
1 c Flour

USING A STAINLESS STEEL KNIFE,PEEL THE EGGPLANT AND CUT INTO ROUND HALF  INCH THICK SLICES.YOU WILL HAVE BETWEEN SIX AND EIGHT SLICES.PLACE IN A  COLANDER AND SPRINKLE LIBERALLY WITH COARSE SALT.LET STAND FOR FOURTY FIVE  MINUTES,SO THE BITTER JUICES CAN DRAIN OFF.USING A PAPER TOWEL WIPE EACH  SLICE DRY ON BOTH SIDES. BLEND THE FLOUR WITH THE PEPPER AND PLACE ON A  SHEET OF WAX PAPER.BEAT  THE EGG WITH THE LEMON JUICE IN A WIDE BOWL;MIX  THE BREADCRUMBS WITH THE THYME AND PLACE ON ANOTHER SHEET OF WAX PAPER.     LIGHTLY DREDGE EACH SLICE OF EGGPKLANT ON EACH SIDE WITH THE FLOUR  MIXTURE ON EACH SIDE AND TAP OFF THE EXCESS.DIP BOTH SIDES INTO THE BEATEN  EGG,LETTING EXCESS DRIP OFF.DREDGE EACH SLICE GENEROUSLY ON BOTH SIDES IN  THE BREADCRUMBS.PLACE THE BREADED EGGPLANT ON A RACK OVER A PLATTER AND LE  DRY FOR TEN MINUTES.     HEAT THE BUTTER WITH THE OIL IN A LARGE SKILLET.THE BUTTER WILL ENHANCE  THE FLAVOR OF THE EGGPLANT AND THE OIL WILL KEEP THE BUTTER FROM BURNING.A  THE EGGPLANT AND FRY SLOWLY UNTIL GOLDEN BROWN ON THE FIRST SIDE.TURN AND  SLOWLY BROWN THE SECOND SIDE...THE TOTAL FRYING TIME SHOULD BE 15  MINUTES,AFTER WHICH THE INSIDE SHOULD BE THOROUGHLY COOKED BUT NOT MUSHY A  THE OUTSIDE SHOULD BE MEDIUM GOLDEN BROWN AND CRISP.DRAIN SLICES ON PAPER  TOWELS AND SPRINKLE WITH SALT GARNISHED WITH LEMON SLICES.MAKES 3 TO 4  SERVINGS.

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 3

Calories: 1606
Calories from Fat: 1260 (78%)

Amt Per Serving		% DV

	Total Fat 140g	187 %
	Saturated Fat 24.8g	124 %
	Monounsaturated Fat 72.8g
	Polyunsanturated Fat 34.9g
Cholesterol 149.9mg		46 %
Sodium 414.9mg		14 %
Potassium 640.3mg		17 %
Total Carbohydrate 79.9g		24 %
	Dietary Fiber 11g	44 %
	Sugars, other 69g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1606

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