Recipe - Fried Eggplant With Sifted Confectoniers Sugar

Oil for panfrying
2 Young eggplant; cut or sliced up
1/4inch thick
1 pn Salt
2 Eggs
2 tablespoon Sugar
Enough flour to make a light
batter
Shaker of powdered sugar

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In a large skillet, preheat enough oil to panfry 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. Panfry the
eggplant for 2 to 3 minutes on each side or until golden brown. Remove from
the oil and drain on a paperlined plate. Serve the eggplant immediately
with powdered sugar.

Yield: about 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998