Melanzane Fritte (Fried Eggplant)

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Picture of Melanzane Fritte (Fried Eggplant) Recipe Photo: Melanzane Fritte (Fried Eggplant) Recipe
Rated 5 stars out of 5
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
6 servings
Level:
--
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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.

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Newest Ratings and Reviews

Read all 3 reviews

  • on September 09, 2012

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    Wow was really tasty. Forgot to use the balsamic though. The bruschetta is amazing if you grow tomatoes and a good way to use them if you have a lot. Also make sure to season the breadcrumbs makes the eggplant so much better! I also used canola oil rather than butter and it came out awesome.

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  • on August 03, 2009

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    was very good. if you plan on doing an entire eggplant, you will need to keep adding olive oil and butter since the eggplant soaks it up. be sure to cook it on medium-low heat. the first few i did ended up getting burnt. i also put some garlic powder and other spices in with the breadcrumbs. very tasty with pasta and sauce.

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  • on June 07, 2007

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    very easy and delicious

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