Tuesday, July 23 2024

This beloved recipe showcases the simple yet exquisite art of transforming humble eggplant into crispy, flavorful delights.

With its roots deeply embedded in Italian culinary heritage, this dish embodies the essence of Italian comfort food and is a testament to the passion for fresh, flavorful ingredients and traditional cooking techniques.


 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 2 eggplants
  • All-purpose flour to taste
  • 3 eggs
  • Salt to taste
  • Extra virgin olive oil
  • Fresh basil leaves (optional)

METHOD:

Preparing the eggplant: To start, wash the eggplant and cut it into slices about 0.40 inches thick.

Place the slices on a cutting board and sprinkle them with a little salt.

Let them sit for about 30 minutes so that the salt can remove the bitterness typical of eggplant.

Dry the eggplant: After 30 minutes, dry the eggplant slices with paper towels to remove excess water and salt.

Prepare the breading: In a bowl, beat the eggs with a pinch of salt. In a shallow dish, place the flour.

Bread the eggplant: Dip the eggplant slices first in the flour, making sure they are well covered, then dip them in the beaten egg and finally in the flour again.

Frying: In a large frying pan, heat a generous amount of extra virgin olive oil. Once the oil is hot, fry the eggplant slices until golden brown and crispy on both sides. Be sure not to overcrowd the pan to prevent the eggplant from absorbing too much oil.

Drain: Once fried, transfer the eggplant to a plate lined with paper towels to remove excess oil.

Serve: Arrange the golden, fried  eggplant on a serving platter and garnish with a few fresh basil leaves, if desired.

Serving: The golden, fried eggplant are ready to be enjoyed as an appetizer, side dish or as an ingredient in other typical Neapolitan dishes.

With this recipe you can prepare crispy and delicious  golden and fried eggplant, perfect to delight your palate with the authentic flavors of the Neapolitan tradition. Enjoy!

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