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Lewis Prisco’s Fried Eggplants Recipe

I love Fridays at work. In my hurry to get to the lunch room at Nova Middle School, I’m bumping into people, crashing into them – in hallways, in the enclosed walkways between buildings named after planets – ready to scatter their books, step on their heels, violating unspoken rules governing space and traffic everyone but me understands and observes.

I am ready to eat until I feel sick. Until my belly bloats, joyful with too-much.

The world looks better when your belly is full – brighter and more hopeful, so every Friday, the “Neptune Lunch Bunch” holds a pot luck. Oh, Lewis Prisco’s fried eggplants! I know I’m beaming over the plate. I marvel over the dish’s crunchiness on my tongue.

Lewis inherited the recipe from his Argentinian father Pascual. Papa used to cook him delicious meals; now he cooks for Papa – and the Neptune Lunch Bunch!

Here’s Lewis’ recipe (makes 4 servings).

  • 2 tablespoons of oil

  • 1 large eggplant, peeled and sliced

  • 3 eggs, beaten

  • 2 cups of dry bread crumbs


Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.



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