Saturday, March 2, 2013
My Great Aunt Vangelica, known to us as Lella Ginda, made this little appetizer or side frequently. It's not difficult , but oh so good if you're an eggplant and garlic lover. Here's what you do:
Slice an eggplant ( or 3 or 4 depending on how much you'd like to make), lightly dust each slice in flour and then fry the slices in olive oil and drain on paper toweling.
Now arrange a layer on a plate, squeeze fresh lemon juice over and scatter minced garlic, a little salt and chopped parsley over. Layer and repeat with more lemon, garlic, salt and parsley.
Cover and refrigerate to let the flavors marry, but serve at almost room temperature.