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xmelissaa

Active member
I absolutely love fried eggplant! Even though it's a pretty simple recipe, I've seen a lot of people miss a crucial step. In order to make sure that the eggplant is super crispy on the outside but soft on the inside (yet not wet and mushy) you need to let your eggplant sit with salt so that all of them moisture is drawn out. All you have to do is slice the eggplant, sprinkle it with salt, and let it sit on paper towels for about 15 min. Wipe away the water that has been drawn out, and then dip your eggplant in an egg wash mixture, and then in flour that is seasoned with salt pepper and oregano. I lightly fry it in a shallow pan with olive oil until it's crispy on the outside, and then you're ready to go!

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k_tsoukalas

Moderator
This looks delicious! I use the same technique to fry zucchini - I don't always release the moisture for zucchini, though. Eggplant, I think, needs it more than zucchini does.
 

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