3 tablespoons vegetable oilLay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes.
Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam . Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet.
When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel–lined plate to drain.by Nicole Ponseca and Miguel Trinidad . Copyright © 2018.
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