Sautéed eggplant 

Although the kids loved to my original recipe of a plan I wanted to try something new just to add variety! it took me a while to find this recipe and it was easy to follow. The only thing I will do different next time is to add the seasoning to the flour before dredging the eggplant in it.

OK so here I go! 

You’ll need: 

  • Small to medium eggplant
  • Half a cup of flour
  • 4 tablespoons of olive oil
  • Seasoning of choice but I used Thyme
  • Milk

The recipe I used called for soaking the eggplant in milk for 24 hours but I forgot to cut it up last night so it’s soaked for about 2 1/2 hours.  I cut into 1/8 slices.

Once ready to cook I heated 2 tbs of oil in my cast Iron skillet on medium heat. Then dredged in flour and placed in oil. 
  For 2 minutes on each side.  
I placed on a plate to drip and then sprinkled with thyme. 

  Here’s Caliger enjoying his eggplant! 

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