fried eggplant

Submitted by:
good as a side dish but better in parmagan.

Preparation time: 3 hours
Cooking time: 20 min

Serves: 4-6

Dietary guidance: v 

Tags: eggplant · sidedish ·


2 lb. egg plant sliced in 1/4 inch rounds
1 c. salt (to remove bitterness)
2 T. Mrs. Dash garlic and herb spice
2 c. prepared pancake batter made thin (should coat the back of a spoon)
oil for frying (i use veggie)


put eggplant on a tray lined with paper towels in a single layer.sprinkle liberally with salt flip and salt the other side. cover with additional towels and a second tray. place heavy cans pots jars bricks you get the idea.....leave for a few hours.

rinse the eggplant and squeeze the liquid out.
flatten it back out the best you can. season with mrs. dash
prepare the batter allow it to sit and proof then heat your oil for frying.
dip the eggplant in the batter andfry in oil (i guess 300-350 deg.) untill golden brown.

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