Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

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
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes