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Fried Eggplant with Sifted Confectoniers Sugar



In a large skillet, preheat enough oil to pan-fry the eggplant, about 1/4 cup.
Season the eggplant with salt.
In a mixing bowl, whisk the eggs until frothy.
Whisk in the sugar and a pinch of salt.
Add in enough flour to make a light batter.
Soak the eggplant slice in the light batter.
Remove the eggplant from the batter and gently lay in the hot oil.
Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown.
Remove from the oil and drain on a paper-lined plate.
Serve the eggplant immediately with powdered sugar