Delicious Pan-Fried Eggplant

This pan-fried eggplant recipe is a delightful dish that features tender and crispy eggplant slices. The eggplant is seasoned with a blend of spices and then pan-fried until golden brown. It can be enjoyed as a side dish or used in sandwiches, pasta, or salads. The recipe is easy to follow and yields a fantastic result every time.

Ingredients

• 1 large eggplant
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 2 eggs
• 2 tablespoons olive oil (for frying)

Directions

1. Slice the eggplant into 1/4-inch thick rounds.
2. In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, dried oregano, dried basil, and dried thyme. Mix well.
3. In another shallow bowl, beat the eggs.
4. Dip each eggplant slice into the beaten eggs, ensuring both sides are coated.
5. Coat the eggplant slices with the flour mixture, pressing gently to adhere the mixture to the eggplant.
6. Heat olive oil in a large skillet over medium heat.
7. Fry the coated eggplant slices in batches for about 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the pan-fried eggplant slices from the skillet and transfer them to a paper towel-lined plate to drain excess oil.
9. Repeat the frying process with the remaining eggplant slices.
10. Serve the pan-fried eggplant hot as a side dish or use it in sandwiches, pasta, or salads.

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