Fried Eggplant with Tomato-Lime Salsa
- 1 eggplant , cut into .5 inch thick rounds
- All purpose flour
- 1 tomato , seeded and chopped
- 1 clove garlic , minced
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp fresh cilantro
- 2 tbsp fresh parsley
Salt and pepper eggplant slices. Dredge in flour.
Heat oil in a large skillet until hot. Add eggplant and fry for about 4 minutes on both sides or until each side is golden. Put slices on a large plate.
Add all salsa ingredients to a bowl and toss until combined. Serve eggplant slices with a big spoonful of salsa on top.