Fried Eggplant with Sifted Confectoniers Sugar

Name: Fried Eggplant with Sifted Confectoniers Sugar
Yield: about 4 servings
Ingredients: Oil for pan-frying; 2 young eggplant, sliced 1/4-inch thick; Pinch of salt; 2 eggs; 2 tablespoons sugar; Enough flour to make a light batter; Shaker of powdered sugar

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Fried Eggplant with Sifted Confectoniers Sugar

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Level: Easy
Yield: about 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

556

Total Fat

49

Saturated Fat

4

Carbohydrates

28

Dietary Fiber

8

Sugar

20

Protein

6

Cholesterol

80

Sodium

73

Level: Easy
Yield: about 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

556

Total Fat

49

Saturated Fat

4

Carbohydrates

28

Dietary Fiber

8

Sugar

20

Protein

6

Cholesterol

80

Sodium

73

Ingredients

Oil for pan-frying

2 young eggplant, sliced 1/4-inch thick

Pinch of salt

2 eggs

2 tablespoons sugar

Enough flour to make a light batter

Shaker of powdered sugar

Directions

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.