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Crisp Fried Eggplant

Source of Recipe


Gourmet, April 1990






List of Ingredients



• 1/3 cup cornstarch
  
• 1 large egg
  
• 1/2 tsp coarse salt, plus additional for sprinkling the eggplant
  
• 1 cup fresh bread crumbs
  
• 1 small eggplant (about 1/4 lb.), cut crosswise into 1/4-inch thick slices
  
• Vegetable oil, for deep frying
  
• Lemon wedges, if desired
  






Instructions



1. Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes.
   
   
2. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess; coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly.
   
   
3. In a deep heavy skillet, fry the eggplant slices in batches in 1/2-inch of 375° F oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with additional salt and serve it with the lemon wedges.
   
   Serves 2 as a side dish.