Yields about 4 servings.
Adapted from a recipe by Emeril Lagasse.
Peanut oil for pan frying
1 large purple eggplant, peeled and cut into 1/4 inch slices
Salt
2 eggs
2 tbs. sugar
Flour - enough to make a light batter
Powdered sugar (confectioner sugar)
Add the eggs to a medium size mixing bowl and whisk well.
Whisk in the sugar and a pinch of salt.
Add enough flour to make a light batter. Add a little water if necessary.
Peel and cut the eggplant. Put about 8 slices each on separate plates.
Lightly salt both sides of each slice.
In a large skillet (preferably nonstick) add about 1/4 cup oil to cover the bottom.
Heat on high heat.
When the skillet is hot, soak each eggplant slice in the batter one at a time.
Shake the excess batter from each slice and place in the skillet.
Do one batch (about 8 slices) at a time.
Cook the eggplant about 2 - 3 minutes per side until golden brown.
When done remove from the skillet and place on a plate with paper towels.
When all slices are done, sprinkle them with powdered sugar (optional).