Fried Eggplant with Lemon Wedges

1. 1

   Prepare two shallow dishes, one for eggs and one for flour.

2. 2

   Coat eggplant slices first with flour, then with egg.

3. 3

   Heat oil in large skillet over medium heat.

4. 4

   Cook eggplant slices 2 minutes or until brown, turn over, and continue cooking until other side is brown and soft.

5. 5

   Transfer to paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.

6. 6

   Place slices on serving plate, season with salt and pepper, and garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.