Fried Asian Eggplant

By Eric RipertPublished: Aug 29, 2013

Yields:

Cook Time:

15 mins

Total Time:

45 mins

The heartiness of eggplant makes it a perfect substitute for Meatless Mondays or a filling component to an array of vegetarian dishes.

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Ingredients

1. Step 1Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt. Let the eggplant stand for 30 minutes, then pat dry with paper towels.
2. Step 2Preheat the oven to 350 degrees F. In a large saucepan, heat 1 inch of oil to 350 degrees F. Set a rack on a rimmed baking sheet near the stove. Dust the eggplant slices with Wondra. Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side. Using a slotted spoon, transfer the fried eggplant to the rack and let drain. Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350 degrees F. Reheat the eggplant in the oven for about 3 minutes, then serve.
  
  Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.