Melenzane Fritte Recipe
lightly floured, thin, fried eggplant wheels with marinara fresca
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplant into thin wheels, about 1/4 inch thick. Sprinkle with salt and let them sit for about 20 minutes to draw out excess moisture.
- 2
Rinse and Dry
After 20 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
- 3
Prepare Flour Mixture
In a shallow dish, mix the all-purpose flour with black pepper. Dredge each eggplant slice in the flour mixture, shaking off any excess.
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
- 5
Fry the Eggplant
Carefully add the floured eggplant slices to the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 6
Prepare Marinara Fresca
In a small saucepan, warm the marinara sauce over low heat and stir in chopped fresh basil.
- 7
Serve
Arrange the fried eggplant on a serving platter and serve hot with marinara fresca on the side for dipping.
