Crispy Fried Eggplant
From chefmeow 15 years ago
- 20 minutes to make
- Serves 6
CRISPY FRIED EGGPLANT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Wylie, Texas in 1990.
Ingredients
- 1/3 cup cornstarch shopping list
- 1 large egg shopping list
- 1/2 teaspoon coarse salt plus additional for sprinkling eggplant shopping list
- 1 cup fresh bread crumbs shopping list
- 1 small eggplant cut crosswise into 1/4" thick slices shopping list
- vegetable oil for deep-frying shopping list
- lemon wedges for garnish shopping list
How to make it
- Put cornstarch, egg beaten with 1/2 teaspoon salt and bread crumbs in separate small dishes.
- Dredge each eggplant slice in cornstarch coating thoroughly and shaking off excess.
- Coat with egg mixture and dredge in bread crumbs pressing on crumbs to make them adhere.
- Transfer eggplant as it is coated to paper towels and let it dry slightly.
- In a deep heavy skillet fry eggplant slices in batches in 1/2" oil preheated to 375.
- Pre one minute on each side then transfer to paper towel and drain well.
- Sprinkle eggplant lightly with additional salt and serve with lemon wedges.
The Rating
Reviewed by 5 people-
Nice !! FIVE from this kid! :+D
chefelaine
in Muskoka loved it
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great recipe high5
momo_55grandma
in Mountianview loved it
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Oh, this would be sooooooo good!
danadooley
in Singapore loved it
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