Fried Eggplant Appetizers or Snack

Fried eggplant slices with aioli sauce

A great appetizer or snack we make anytime we can get solid eggplants
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 or more people
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 or 2 medium eggplant speeled and sliced crosswise into 1/4″ rounds salt and drain if you prefer
  • Enough olive oil to fill the frying pan with about 1/4″
  • 1 1/2 cups flour
  • 3 eggs beaten
  • 1 1/2 -2 cups Progresso Italian breadcrumbs
  • You might need more flour and breadcrumbs and eggs depening on the size of the eggplants

Equipment

  • 1 large frying pan
  • 1 bowl for ailoli sauce

Method
 

  1. Wash your eggplant, and peel.
  2. I salt these on a rack for 10 minuges to get rid of some of the bitterness
  3. Slice eggplant into 1/4 inch round slices.
  4. Place the flour in a dipping bowl or plate.
  5. Beat the eggs in a second bowl.
  6. Put the eggs, flour and breadcrumbs into three dipping trays
  7. Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and set aside until all are breaded.
  8. Pour in enough olive oil in a frying pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
  9. Fry the eggplant on each side for about 2 minutes until the breadcrumbs are golden brown on both sides. Use a long handled tongs or fork to avoid oil from splattering on you.
  10. Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
  11. Continue the process until all slices are used. Add more oil if needed during the process.
  12. Serve warm with garlic aioli or blue cheese dressing

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