A simple and delightful recipe for fried eggplant, characterized by its ease of preparation and delectable taste. This dish is traditionally accompanied by freshly sliced tomatoes, crisp green beans, and a side of bread and butter. It represents a cost-effective meal from my past that continues to hold a special place as a beloved choice.
Ingredients
- 2 tablespoons canola oil
- 1 large eggplant, peeled and sliced
- 3 eggs, beaten
- 2 cups dry bread crumbs
Instructions
Heat oil in a big skillet over medium-high heat. Dredge eggplant slices in egg, then cover with breadcrumbs. Put the breaded eggplant in the heated oil and fry until golden brown, approximately 2 to 3 minutes per side. Drain on paper towels.
Should you fry or bake eggplant for optimal results?
When preparing eggplant dishes such as this one, frying is the recommended method. Concerns about using excessive oil can be set aside as this recipe does not involve deep-frying. Simply heat about a 1/4 inch of oil in your skillet to cook the slices.
About Brinjal Fry
In this Brinjal Fry recipe, thick slices of brinjal are marinated in a mixture of red chili powder, turmeric powder, garam masala powder and salt. The slices are then coated with cream of wheat and pan-fried until crispy and golden brown.
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