Sometimes, when you have a fresh, garden eggplant, you feel compelled to eat it right away, quick and simple. But it’s not like a tomato that you can just slice and eat. Here is eggplant simply prepared, one we have often in the summer when eggplants are in season and at their best. Eggplant, dipped in egg wash, dusted with flour, and quickly pan-fried.
If you prepare this with people around, the eggplant barely hits the plate before being consumed. However, if you can manage to put some aside, they are easily transformed into something more substantial – just add a garden fresh, sliced tomato and fresh mozzarella.
Simple Pan-Fried Eggplant
- one eggplant
- flour for dredging
- 1 egg, beaten, with 1 tablespoon water
- 2 tablespoons (or more) olive oil for frying
- kosher salt and pepper
- basil or parsley (optional)
- extra-virgin olive oil for drizzling
- grated pecorino romano cheese (optional)
1. Slice eggplant into thin or thick slices, whichever you prefer. (thin will be crispy, thick, meaty)
2. Dip each slice in egg mixture, then in the flour mixture. Tap off excess flour.
3. Heat olive oil on medium heat. Once olive oil is hot, quickly fry slices until they are brown.
4. Remove eggplant slices to a dish lined with a paper towel, to absorb excess oil.
5. While still warm, season the eggplant with kosher salt and pepper. Drizzle with olive oil and serve with basil or parsley, or sprinkle with pecorino romano cheese.