Fried Eggplant with Sifted Confectoniers Sugar

  • Level: Easy
  • Yield: about 4 servings
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Oil for pan-frying

2 young eggplant, sliced 1/4-inch thick

Pinch of salt

2 eggs

2 tablespoons sugar

Enough flour to make a light batter

Shaker of powdered sugar


  1. In a large skillet, preheat enough oil to pan-fry the eggplant, about 1/4 cup. Season the eggplant with salt. In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add in enough flour to make a light batter. Soak the eggplant slice in the light batter. Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar.