Eggplant Fried In Batter
|Eggplant||1 Large, unpeeled|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
Wash the eggplant, trim off the ends, and slice into 1/2-inch circles.
Lightly beat the eggs in a mixing bowl and stir in the flour.
Heat the oil in a heavy skillet over low heat.
Drop the eggplant slices, one at a time, in the egg batter to completely coat both sides.
Fry a few slices at a time in the hot oil until both sides are golden brown.
Drain on paper towel.
When all the eggplant is fried, arrange overlapping slices on a serving platter and serve as an accompaniment to sizzling grilled lamb chops and a garden-fresh salad.