Deep-fried Eggplant
From elgourmand2 7 years ago
- 45 Min. to make
- Serves 4
Eggplant is in season. I really like the taste of eggplant and I’ve tried about a dozen eggplant recipes and been disappointed about ten times. The flavor was okay but the soggy mush you get with most recipes just isn’t appetizing. Read more This is a combo of three different recipes and the results are really great, crisp slices of eggplant. The most common eggplant here is the smallish one that’s about the size of a large cucumber. You could use the softball size type but would need to make an adjustment or two. The spices are my choices and they work for us but adjust to suit your own taste. I usually go for 6-8 slices per person and this recipe is for 4 servings so adjust accordingly for larger or smaller servings. See less
Ingredients
- • 1/2 cup all-purpose flour or cornstarch. shopping list
- • 2 large eggs, lightly beaten. shopping list
- • 2 cups fresh bread crumbs. Fresh, not store bought. I make these without the crust because I get a more consistent texture. shopping list
- • 1/2 tsp. salt, plus additional for sprinkling eggplant. shopping list
- • 2 of the smallish type eggplant, peeled and cut crosswise into 1/4-inch thick slices. shopping list
- • Vegetable oil, for deep frying. shopping list
- Spices for the breadcrumbs: shopping list
- • 1 tsp. dried oregano. shopping list
- • 1 tsp. dried parsley. shopping list
- • ½ tsp. smoked paprika. shopping list
- • ½ tsp. powdered garlic. shopping list
- • ½ tsp. cumin. shopping list
- • ½ tsp. Italian seasoning. Optional; sometimes yes and sometimes no. shopping list
How to make it
- 1. Prep your stuff. Peel and slice the eggplant, Place the flour and egg each in 2 small bowls. Make the fresh breadcrumbs and put those in a third bowl. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the breadcrumb spices and stir with a fork or your hands to thoroughly combine.
- 2. Dredge each piece of eggplant in the flour or cornstarch, coating thoroughly and then shaking to remove any excess.
- 3. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
- 4. In a deep, heavy skillet heat 1½ inch (About 3.5-4 cm) of vegetable oil to 375⁰ F (190° C).
- 5. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving.
- Marinara is the traditional sauce for this but we change sauces as mood dictates. Sour cream, grated parmesan, a squeeze of fresh lemon juice or a light vinaigrette dressing are some options.
People Who Like This Dish 2
- whiskyb Wasaga Beach, CA
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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