Recipe courtesy of Emeril Lagasse
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Yield:
about 4 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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