Prep time: 30 minutes
Servings: 4
Ingredients:
- 2 eggplant
- 1/4 cup of olive oil
- 1/4 teaspoon of garlic salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika or cayenne pepper (optional)
Brianna Galaviz-Villagomez
Instructions:
Cut the eggplant horizontally into circles about 1/4 of an inch thick. Pat the eggplant circles with a paper towel to get rid of excess moisture.
Sprinkle both sides with garlic salt and black pepper. Add oil to a hot pan on medium heat and wait three minutes or until golden brown before flipping.
Add oil to the pan if white spots remain on the eggplant. Place the ones that are ready on a plate with a paper towel to absorb the excess oil.
You can garnish with anything or cook some scrambled eggs on the side.
