Twin Springs Fruit Farm

Eggplant – Pan fried

Eggplant - Pan fried
  • 2 small to medium TSFF Eggplant
  • 1 egg, beaten
  • 2 or three Tbs. milk
  • Fine dry breadcrumbs, or flour if preferred
  • Salt and freshly ground pepper
  • Oil, a small amount sufficient for frying
  1. Rinse and cut into slices, about ½ inch thick.
  2. Combine the egg and milk, whisking lightly.
  3. Dip the slices in bread crumbs or flour then into the egg mixture.
  4. Dip a second time in the crumbs or flour and sprinkle with salt and pepper.
  5. Fry on low, take your time, in a small amount of hot oil until browned on one side, turning a bit transparent, then flip and brown the other side.
  6. Serve "as is" or dress it up a bit with a hot sauce like Sriracha, for those who like things spicy.