Berenjenas a la Importancia

De Spain on a Fork · 60 min

Ingredientes

Preparación

1. Cut the washed and dried eggplant into 1 cm (about 1/4 to 1/2 inch) rounds. Lay them in a single layer on a wire rack over paper towels and season both sides with sea salt.
2. Finely chop the onion and roughly chop the garlic. Crack the eggs into a shallow bowl, season with sea salt and black pepper, and whisk. Put the 1/2 cup flour in another bowl.
3. Heat a large frying pan over medium heat and add the olive oil.
4. While the oil heats, pat the eggplant slices completely dry, removing any excess salt. Coat each slice in flour, then in the egg. Fry in batches in a single layer for 2-3 minutes per side, until golden, then drain on paper towels.
5. In the same pan over the same heat, cook the onion and garlic for 3-4 minutes, stirring constantly, until the onion is translucent. Add the 1/2 tbsp flour and the paprika, stir for 2 minutes.
6. Add the white wine and season with salt and pepper. Simmer for 2-3 minutes.
7. Return the eggplant to the pan in one layer as best you can. Add the broth and bay leaf and bring to a high heat.
8. Once it boils, reduce to medium and simmer for 10 minutes, gently shaking the pan now and then. Remove from the heat.
9. Serve from the pan or transfer to dishes, topped with chopped parsley.

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