Fried Eggplant Slices Recipe
Learn how to make pan-fried eggplant slices on the stove with flour!
Servings 2 portions
Calories 104kcal
Ingredients
- 2 eggplants
- salt to your taste
- 1 tbsp. vegetable oil
- 100 g all-purpose flour
- 1 tsp. garlic powder
- 100 g mayonnaise
- 2 garlic cloves
Instructions
- Thoroughly rinse all the eggplants under cool running water. Cut the plant into 1/3 inches (5-7 mm) thick slices. Get rid of the stem and never peel it (it helps slices to keep form after heat-treating).
- Put cut slices of eggplant into a deep bowl and sprinkle salt over them. Stir slices in the bow so that salt covers all of them evenly, and set the bowl aside for 10 minutes.
- Drain all the liquid that formed from the eggplants. You can squeeze the extra liquid out of the slices but be very gentle.
- Heat vegetable oil in the skillet over medium to high heat.
- Spread flour on a flat surface. You can use a simple flat plate for the purpose (add garlic powder for extra flavor). Dip every side of the slices into flour before placing them on the skillet.
- Fry eggplant slices for 5 to 7 minutes on each side until the color turns golden and crunchy crust forms.
- After cooking eggplant slices, put them on a paper towel to get rid of all the extra oil. Before serving, you can add some mayo mixed with pressed garlic on the top.