Fried Eggplant with Honey
1 large eggplant
1-2 tsp salt
1 cup extra virgin olive oil for frying
1 cup unbleached white flour
2-3 oz honey or molasses
Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick.
Lay the rounds on a large baking sheet and sprinkle them with salt. Flip them over and lightly salt the other side. Then allow the eggplant to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel.
In a medium frying pan, pour olive oil and heat on medium-high. Keep a plate next to the stovetop and cover it with flour.
Once the oil has heated up, coat slices of eggplant in the flour on both sides. Shake off excess flour, then fry in oil. Flip over the slices once the bottom begins to look golden-brown.
After both sides are cooked, remove eggplant slices from the oil and place on paper towels to absorb excess oil.
Arrange eggplant on a serving platter and drizzle with honey or molasses.
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