Marinated Eggplant
1 md Eggplant 4 lg Eggs 2 ts Parsley 6 ea Bay leaves 1 ts Rosemary, (opt) 3 md Garlic, cloves, crushed 2 1/2 c Oil, olive 1/2 c Vinegar, red wine Flour Salt Pepper Cut the eggplant...
Ingredients
- 1medium eggplant
- 4large eggs
- 2tsp parsley
- 6ea bay leaves
- 1tsp rosemary, (opt)
- 3medium garlic, cloves, crushed
- 21/2 c oil, olive
- 1/2cup vinegar, red wine
Directions
- 1
1 md Eggplant 4 lg Eggs 2 ts Parsley 6 ea Bay leaves 1 ts Rosemary, (opt) 3 md Garlic, cloves, crushed 2 1/2 c Oil, olive 1/2 c Vinegar, red
- 2
Arrange them on a dishtowel, side by side, and sprinkle them with salt
- 3
Let them "rest" for about 10 minutes (the salt helps to leach out the water and prepare the surface of the eggplant to accept the coatings a
- 4
Set them aside for later
- 5
In a bowl, beat the eggs with the parsley, a pinch of salt, and pepper
- 6
Heat 2 cups of oil in a deep skillet
- 7
Flour the eggplant slices lightly, then dip them in the egg "wash." Saute the individual slices in hot oil until golden brown (about 1 minut
- 8
Meanwhile, pour the remaining oil into a heavy saucepan with the crushed garlic