Berenjenas a La Mahones

Ingredients

• Parsley (for garnish)
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Mayonnaise (1/2 cup)
• Garlic (2 cloves, minced)
• Vegetable oil (1 cup)
• Eggs (2)
• All (purpose flour - 1/2 cup)
• Eggplants (2 medium-sized)

Instructions

1. Slice the eggplants into 1/4-inch thick rounds.
2. Place the flour in a shallow dish and season with salt.
3. In another shallow dish, beat the eggs.
4. Dip each eggplant slice into the flour, shaking off any excess, then dip into the beaten eggs.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
7. Remove the fried eggplant slices from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, mix together the minced garlic, mayonnaise, lemon juice, and salt to make the garlic mayonnaise sauce.
9. Serve the fried eggplant slices with the garlic mayonnaise sauce on the side.
10. Garnish with parsley before serving.