RECIPE : FRENCH FRIED EGGPLANT

William Parker
ccSCOOP News

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What You'll Need: Large bowl Large skillet Candy or deep fry thermometer Warm serving platter 1 large eggplant Coarse (kosher) salt Flour Vegetable oil Chopped fresh basil Slice eggplant into rounds ¼ inch thick.

Place a layer of eggplant in a large bowl, sprinkle with salt, cover with another layer, and sprinkle with salt.

Continue layering until all the eggplant is in the bowl.

Cover eggplant with waxed paper and place a heavy pot or weight on top of the waxed paper to squeeze out the liquid from eggplant. Let stand for at least 1 to 2 hours.

Drain eggplant and place slices on paper towels to dry thoroughly.

Dredge each eggplant slice in flour, shaking to remove excess.

Pour vegetable oil into skillet to a depth of a little more than ¼ inch. Heat oil over medium-high heat until it reaches 350 degrees before adding eggplant. Measure the temperature of the oil with a candy or deep fry thermometer.

Place eggplant slices in skillet and fry until each side is golden. Turn slices only once.

Transfer to warm serving platter. Sprinkle with chopped basil and salt and serve immediately.