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Fried Eggplant, Jewish Style
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Jews of Italy fry Eggplant the following way, perfect for Hanukkah . Either pan fry or deep fry , either way is fine.

Serves: 6

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Sephardic Parve Side Dish

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Small eggplants as desired to equal 2 1/2 lbs
butter or oil to pan fry as needed
Flour to pan fry


Beaten eggs to deep fry
Cracker crumbs to deep fry
minced parsley as garnish

Kosher salt or some garlic salt to sprinkle on finished eggplants


  1. Pare eggplant, cut in very thin slices. ( or into small cubes )
  2. Sprinkle with salt, pile slices on a plate.
  3. Cover with a weight to draw out juice; let stand one hour.
  4. Pat dry
  5. Dredge slices with flour and fry slowly in a little butter or oil until crisp and brown,
  6. Or to deep fry eggplant, dip in egg and cracker crumbs and then fry in deep fat ( oil )
  7. Garnish fried eggplant with fresh chopped parsley if desired

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