Greek · Lunch
Crispy Fried Eggplant Slices
Thin eggplant rounds are salted to draw out moisture, dredged through seasoned flour and beaten egg, then pan-fried in olive oil until the crust turns golden and crackling while the inside softens. Served warm with lemon wedges and dried oregano.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
410Calories
9.8gProtein
31.5gFat
24.3gCarbs
5.9gSugar
6.8gFiber
1310mgSodium
196mgChol
5.1gSat Fat
640mgPotassium
60mgCalcium
2.3mgIron
0.5mcgVitamin B12
11mgVitamin C
vegetarian
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, lay on a tray, sprinkle both sides with salt, and let stand 20 minutes.
2
Prep
Pat eggplant rounds dry, coat each in flour shaking off excess, dip into beaten egg, and dust with oregano and black pepper.
3
Fry
Heat olive oil in a wide skillet over medium-high heat until shimmering, then fry eggplant rounds in a single layer 3 minutes per side until deep golden and crisp.
4
Plate
Arrange fried eggplant on a plate and serve with the lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g eggplant
- 1 tsp1 tsp salt, for drawing out moisture
- 1/2 cup60g all-purpose flour
- 22 eggs, beaten
- 1/2 cup120ml olive oil, for pan-frying
- 1 tsp1 tsp dried oregano
- 22 lemon wedge
- 2 pinch2 pinch black pepper
