FRIED EGGPLANT- BERENJENA FRITA

FRIED EGGPLANT- BERENJENA FRITA image

Yield About 25 Slices of Eggplant

Number Of Ingredients 6

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1 Large Eggplant
2 Jumbo Eggs
1/3 cup of Flour
1/4 cup of water
1/4 Tsp of Salt and 1/4 Tsp of Pepper, you can add more or reduce this amount
Canola Oil for frying

Steps:

In a frying pan, heat up about a cup to cup and half of Canola Oil over Medium to Medium high heat Combine together the eggs, water and flour, mix well. Once mixed it should be the consistency of a pancake batter. If you like a thicker batter just add more flour a little at a time until you reach the desired consistency. At this point, you can salt and pepper the batter to your desired seasoning level. Peel the eggplant skin, with a vegetable peeler. Once the skin is peeled, cut eggplant into about 1/4 in rounds. You should be able to get about 25 slices. If you prefer to leave the skin on you can. It becomes tender once the eggplant is cooked. Dip the eggplant slices into the batter coating it well and then fry. You can fry up to 4 pieces of eggplant at a time. Best when eaten immediately.