Fried Eggplant

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup flour
• 1 1/4 cups wine
• salt & freshly ground black pepper
• 2 medium eggplants, thinly sliced into rounds
• vegetable oil
• 1 lemon, cut into wedges

Recipe

• 1 place flour in a shallow bowl.
• 2 whisk wine into flour, beating until batter is smooth and the consistency of thin pancake batter, then season to taste with salt and pepper.
• 3 preheat oven to 200°f
• 4 salt or freeze eggplant slices to lessen bitterness and remove excess moisture.
• 5 pour vegetable oil into a heavy skillet to a depth of 2".
• 6 heat oil to 375°f or until it sizzles when you drop in a little batter. (if oil isn't hot enough, eggplant will absorb too much of it.)
• 7 dip eggplant slices in batter, then place into oil—as many at a time as you can without crowding the pan.
• 8 fry until golden, cooking on both sides, then drain on paper towels.
• 9 keep fried slices warm in oven.
• 10 when all eggplant slices are cooked, season to taste with salt and pepper, and serve with a squeeze of fresh lemon.