1. Preheat oil in pan on medium till a splash of water sizzles on it. 2. Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs. 3. Skake it up well. 4. Lightly beat eggs in a bowl. 5. Dip eggplant slices in egg and add to bag about 3-4 at a time. 6. Shake them up good. 7. Place battered slices in hot oil. 8. flip after 2 minutes. 9. Remove when browned on both sides, about 4 minutes total. 10. Continue until all slices are done. 11. I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted). ---------------------------------------------------------------------------
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Ingredients