Simple Fried Eggplants

Updated: May 18

Simple Fried Eggplants

Given my fondness for eggplant, a popular dish in Italy, I frequently experiment with new varieties and spices to introduce different flavors. Recently, I incorporated cumin, a spice that is crucial to our diet due to its numerous health benefits. Cumin supports digestion, assists in weight loss, and is rich in iron, making it particularly advantageous for individuals with anemia or digestive issues. The recipe is straightforward and quick to prepare. Please follow the instructions provided.

Ingredients: simple, total time: 40 min., 4-6 serving

Preparation:

Thoroughly wash the eggplant and remove the stems. Slice it in half lengthwise, then cut into slices approximately 5 mm thick.
Generously salt both sides of the slices and allow them to rest for 15 minutes to draw out excess moisture.
After resting, use a towel to blot the excess liquid, pressing gently to remove any remaining moisture.
Arrange the slices on a plate. Prepare three separate plates: beat the eggs in one, adding a pinch of salt and pepper, and set aside.
Place the flour on the second plate, and combine the breadcrumbs with cumin on the third plate.
Heat oil in a non-stick pan over moderate heat.
Coat each eggplant slice first in flour, then in the beaten eggs, ensuring they are well-drained, and finally in the breadcrumb and cumin mixture. Utilize a fork for handling.
Fry 3–4 slices at a time for approximately 5–6 minutes on each side, until they are thoroughly browned.
Transfer to a kitchen towel to absorb excess oil, layering with additional towels between rows.
Serve as an accompaniment to your preferred dish.

Buon appetito!

NOTE:

For those who enjoy spiciness, incorporate red pepper flakes according to your preference.
Store the remaining eggplant, covered, in the refrigerator for up to 2 days.