1 large eggplant, cut into 1/2 cm thick slices
salt
all-purpose flour
For the dough:
3 large eggs, beaten
1 teaspoon salt
3 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Vegetable oil for frying
salt and black pepper to taste
1 large eggplant, cut into 1/2 cm thick slices
salt
all-purpose flour
For the dough:
3 large eggs, beaten
1 teaspoon salt
3 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Vegetable oil for frying
salt and black pepper to taste
Sprinkle the eggplant slices with salt and let them drain for 30 minutes on a paper towel-lined plate or in a colander
Pat dry with paper towels and set aside
Lightly dust with all-purpose flour
Make the dough by mixing the eggs, salt, flour, black pepper, oregano, and garlic powder
Dip the eggplant slices into the dough
Heat the vegetable oil in a skillet over medium heat and fry the eggplant slices on both sides until golden brown
Drain on paper towels and keep warm in the oven
Season with salt and black pepper to taste, and serve with lemon wedges
Serves 4.
