Fried Batilgian
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
olive oil
|
|
| 2 | large |
eggs
beaten |
|
| 1 | large |
eggplant
cut into 1/2 inch rounds |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
olive oil
|
|
| 2 | large |
eggs
beaten |
|
| 1 | large |
eggplant
cut into 1/2 inch rounds |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat oils in a heavy skillet on high heat until the oil sizzles, then lower to medium.
Dip slices of eggplant into the beaten egg and fry for about 4 minutes on each side, until browned.
The coating will be crisp and the eggplant tender.
Reduce heat if necessary. Drain on paper towels and sprinkle with salt.
Serve immediately.
