- 2 large eggs, beaten
- ½ cup (75 g) all-purpose flour
- 1 large eggplant, with skin, cut into ½-inch (1.2-cm) slices
- ¼ cup (60 ml) vegetable oil
- Sea salt and freshly ground black pepper
- Lemon wedges
- Prepare two shallow dishes, one for eggs and one for flour.
- Coat eggplant slices first with flour, then with egg.
- Heat oil in large skillet over medium heat. Cook eggplant slices 2 minutes or until brown, turn over, and continue cooking until other side is brown and soft.
- Transfer to paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.
- Place slices on serving plate, season with salt and pepper, and garnish with lemon wedges.