Grandma’s Crispy Eggplant (Vinete Pane) with Garlic Sauce
A nostalgic, golden-fried eggplant recipe paired with a fragrant garlic-parsley sauce.
For the eggplant:
1 large eggplant (washed and sliced thinly)
3 large eggs
All-purpose flour (for coating)
Salt, to taste
Black pepper, to taste
Sunflower oil (for frying)
For the garlic sauce:
2 large cloves of garlic (grated)
Salt, to taste
Black pepper, to taste
2-3tbsp olive oil
A few parsley leaves (finely chopped)
2-3tbsp cold water
Instructions
1
Prepare the eggplant:
Wash the eggplant thoroughly and pat it dry with a towel.
Slice it into thin rounds; the thinner the slices, the quicker they will cook.
2
Prepare the egg wash:
In a large bowl, crack 3 eggs.
Season with a little salt and black pepper.
Beat well with a fork until combined.
3
Coat the eggplant slices:
Heat sunflower oil in a large pan over medium-high heat.
Take each eggplant slice, coat it in flour (shake off excess), dip it in the egg mixture, then again in flour, and again in egg. Repeat this process twice to create a thick, crispy layer.
4
Fry the eggplant:
Place the coated slices in hot oil and fry for a few minutes on each side until golden and crispy.
Remove and place them on a plate lined with paper towels to absorb excess oil.
5
Prepare the garlic sauce:
In a small bowl, grate 2 large garlic cloves.
Season with salt and black pepper.
Add olive oil and mash the mixture into a paste.
Stir in finely chopped parsley and a few tablespoons of cold water to thin it slightly.
6
Serve:
Arrange the crispy eggplant slices on a plate.
Serve with the garlic sauce on the side or drizzled over.
Pair with fresh tomatoes and warm bread for the full nostalgic experience.
