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LOCATION: Recipes >> Vegetables >> Fried Eggplant 04

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Melanzane fritte

2 eggplants
1/2 cup all-purpose flour
4 eggs, beaten
3/4 cup breadcrumbs
1/4 cup grated parmigiano or romano cheese
2 cloves garlic, minced
1 tablespoon finely chopped parsley
1/2 teaspoon dried oregano
Freshly ground black pepper
Olive oil for frying
2 lemons cut into wedges

Cut off the stem and top of the eggplants and discard them. Slice
the eggplant into 1/2 inch rounds. Salt each piece of eggplant then
place them in a large colander and let stand for 30 minutes to
release any bitterness and moisture.

Beat the eggs in a mixing bowl. Put the flour on a plate or bowl.
In a mixing bowl, evenly combine the breadcrumbs with the grated
cheese, minced garlic, chopped parsley, dried oregano and twist of
freshly ground black pepper.

Dry off the eggplant slices, dust them with the flour, then coat
them with the eggs and press them in the breadcrumbs.

Heat some olive oil in a large frying pan over moderate heat and
fry the eggplant on each side until evenly golden, then place the
slices on paper towels to absorb the excess oil.

Arrange the eggplant slices on a plate and serve with lemon wedges.


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