Fried Eggplant

Makes 6-8 servings

  • 1 large eggplant
  • Salt, to taste
  • 2 eggs
  • 2 Tablespoons milk
  • 1/3 cup honey
  • 1/2 cup flour
  • 5 cups crushed corn flakes
  • 1/4 cup unsalted butter, divided
  • 1/2 cup honey, warmed, for serving

Slice eggplant into 1/4-inch rounds. Sprinkle generously with salt and set aside on paper towels or in a colander for 30 minutes. Rinse slices thoroughly to remove salt and brown juice that has formed. Pat dry. In a shallow bowl, beat eggs slightly and combine with milk and honey; set aside. Place flour on a plate; set aside. Place corn flakes in a shallow bowl. Dust eggplant slices with flour, dip into egg mixture, and then coat with corn flakes, coating both sides. Melt 2 Tablespoons butter in large skillet over medium heat. Add eggplant slices and cook until brown on both sides and fork-tender. Add more butter to skillet as needed. Serve eggplant slices with additional butter and warm honey.

Recipe courtesy of The National Honey Board.

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