Eggplant Francaise with Lemon
By Yankee Magazine|Nov 19 2010|
A delicate egg batter gives slices of fried eggplant a light, crisp coating. Eggplant Francaise makes an excellent accompaniment for grilled chicken or roast lamb.
Yield
Serves 4
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons salt
Generous amount of freshly ground black pepper
2 medium eggplants, peeled and sliced into 1/4-inch-thick rounds
2 large eggs
2 teaspoons cold water
Vegetable oil for frying
1-1/2 lemons for garnish
Instructions
1. In a deep pie plate, combine the flour, salt, and pepper. Stir with a fork to blend thoroughly. Coat the eggplant slices with the seasoned flour. Place on a baking sheet in a single layer.
2. In a small bowl, whisk together the eggs and water and set aside. Pour the oil into a large skillet to the depth of 1/2 inch. Heat until the surface ripples. Using 2 forks, dip the flour-coated slices of eggplant into the beaten eggs. Lower into the hot oil and cook over medium heat until nicely browned. Turn once to cook both sides. Transfer to absorbent paper to drain, then arrange on a serving plate. Sprinkle with the juice of 1/2 lemon. Cut the remaining lemon into wedges and use to garnish the plate.
I can’t believe how few recipes online there are for this – I was searching for eggplant francaise or piccata. I will make this one and add chopped capers. Can’t wait for Friday!