Lightly Fried Eggplant
Eggplant has a lot of moisture in it, so the longer you leave it on paper towels, the better it will be, because it will be more sturdy after frying. Sometimes it is even good to put slices in between a couple of paper towels and put a plate on top to gently "squeeze" out the water.
After making these, I usually eat them right away so I don't care about the excess moisture because I don't give the eggplant time to get mushy after frying! But if you will not eat these right away, or serve them to a group, make sure to get out as much moisture as you can from the eggplant.
How to Make Lightly Fried Eggplant
- Wash and peel epplant. Slice into medium-thick slices, and set slices down on paper towels (this is to remove some excess water from the eggplant).
- Mix together flour and seasonings. Dredge eggplants through seasoned flour, and lightly shake off excess.
- Heat up olive oil in frying pan. Fry eggplant slices for about 2-3 minutes each side. Remove and sprinkle with a little paprika. I love to eat this with different salad dressings like blue cheese or poppyseed or russian. Enjoy!