Crispy Lemon Eggplant
Delicious, crunchy, lemon eggplant strips will fly off the dinner table. Don’t be fooled at the end of cooking—the fried slices will become even crispier once cooked in the lemon sauce.
November 23, 2009
Serves 4
What you need:
- 6 to 8 veggie bouillon cubes
- 3 cups water
- 1 cup white wine
- 1 tablespoon lemon juice
- 2 large eggplants
- 3 cups flour
- 4 cups breadcrumbs
- Oil for frying
What you do:
- To make lemon sauce, in a saucepan, add bouillon cubes to 3 cups boiling water. Add wine and 1 to 2 tablespoons freshly squeezed lemon juice. Cook until reduced by 1/2. Add more lemon or bouillon to taste and set aside.
- Prepare three separate bowls for the eggplant. In the first, add two cups of flour. In the second, stir one cup of flour into a quart of water. In the third, add the breadcrumbs. In a sauté pan, heat the oil until ready for frying.
- Peel and cut the eggplant into 1/4-inch slices. Dredge in flour and dip into the flour-water mixture. Coat with breadcrumbs and fry in hot oil until golden brown. Turn once or twice to see that each side is cooked. Remove each piece from the oil and drain well on paper towels.
- In a large sauté pan, add one cup of lemon sauce. Heat until bubbling and add eggplant. Cook until the majority of liquid evaporates. Turn the eggplant over so that the remainder of the sauce is absorbed into each piece of eggplant.
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