Melanzane Fritte (Fried Eggplant)

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings

Ingredients
Directions

Dredge the eggplant in the flour and bat against hand to remove excess. Dip in the egg, turning to completely coat. Dip in the bread crumbs, coating completely.

In a 12 to 14-inch saute pan, heat the olive oil until just smoking. Add the butter and heat until it foams and subsides. Cook the eggplant in the pan, turning so that both sides are uniformly dark golden brown. Remove from the pan, season with salt and pepper and drain briefly on a plate lined with paper towels. Drizzle with the balsamic vinegar and serve immediately with Tomato Bruschette.

TOMATO BRUSCHETTE:

Combine tomatoes, basil, olive oil and garlic. Season with salt and pepper. Serve on top of grilled bread.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Eggplant "Meatballs"---Polpette di Melanzane

    Recipe courtesy of Mario Batali