My Sicilian Grandmother’s Fried Eggplant Start out by getting an eggplant and cut it into rounds. (You want them to be about a quarter inch thick.) Add water and salt to a large bowl, and soak the eggplants for 1 to 2 hours, using a plate to make sure they’re submerged. (This process gets out the bitterness in the eggplant) Pat them dry with a paper towel when they’re done soaking. Then add flour to one plate, and 1 part Italian breadcrumbs and 1 part Parmesan cheese to another plate. Season both plates with whatever like. (Today I’m using Greek seasoning, garlic powder, chicken bouillon and pepper.) Then dip each eggplant round into the flour, then into whisked eggs, and pack on the breadcrumbs. Fry them in high heat oil (heated to about 320 degrees) til they’re golden brown, letting them rest on a cooling rack. For parties, it’s fun to serve them with this bruschetta topping. To make this, get 5 Roma tomatoes and remove the center and seeds. Then dice them up and them to a bowl with: -about 1/3 cup of fresh chopped basil -3 tablespoons of olive oil -salt and pepper to taste Stir it together and serve it on the side with your eggplants. It’s delicious to also top them with some balsamic glaze. Enjoy💜 #recipe #food #cooking #foodie #italianfood
