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!
- Small to medium eggplant
- Half a cup of flour
- 4 tablespoons of olive oil
- Seasoning of choice but I used Thyme
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.