Fried eggplant is a staple in some Italian households that would seem to be perfect for preparing on a home or commercial griddle. The ingredients include one large eggplant, flour, salt, pepper, olive oil, and grated parmesan cheese.
The procedure is as follows:
Peel the eggplant, and then cut it into quarter-inch slices. Stack the slices between two plates, and allow the juices to be squeezed out. The juice in eggplant tends to make it taste bitter.
Coat the griddle in olive oil and heat to medium to medium-high heat.
Dredge the slices in a mixture of flour, salt, and pepper, and then place on the griddle, cooking on each side for about two minutes each. When the eggplant is done it will be golden brown and crisp in texture.
Cover a dinner plate with paper towels to absorb any excess cooking oil, and lay the slices on top of them, usually about three or four slices per layer.
Sprinkle each layer of fried eggplant slices with parmesan cheese, and then serve.
Fried eggplant can be served as a main or side dish. It can also serve as the basis for a vegetarian sandwich. To prepare those, add the following step:
Core and slice three or four red bell peppers, and cook the slices on the griddle until they have softened somewhat about four minutes.
Toast some slices of bread or buns.
Spread some mayonnaise on the bread slices or buns.
Stack the eggplant slices with the red pepper between the bread or buns and add some fresh basil. Top with just a little bit of Italian dressing,
Serve the eggplant either as a stand-alone dish along with some French fries or chips with glasses of iced tea. Mangia!
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