Pan Fried Eggplant
This is the large purple eggplant, this used to be imported but are now grown in Thailand. This is a great side dish, easy to prepare, and is low cost. I cannot price this until I buy more eggplant, I made this a few days ago and did not take any photos, which is rare for me.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Side
Cuisine American
- 1 purple eggplant, sliced about 1/4 inch thick
- all purpose flour, as needed
- salt and pepper, to taste
- olive oil, for frying
Heat a pan on medium heat and add a splash of olive oil.
Place some flour on a plate or shallow dish and season with salt and pepper to your liking. Coat the eggplant slices in the flour and place in the hot pan, cooking these in batches. After a minute or two, check the bottom of the slices, if golden brown, flip them over, when the bottom is golden brown, remove from the pan to a paper towel lined plate. Add more olive oil as needed and heat that up before adding another batch. Done. Serve as a side with steaks, meatloaf, etc.
Low cost side dish.
Family recipe taught to me when I was a child, I have made this many many times.