Do you have a good fried eggplant recipe?!


Question: 1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying

Slice eggplant. Dip into egg (mixed with
salt and pepper), then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper. Eggplant cooked this
way will be found very delicate and digestible.


Answers: 1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying

Slice eggplant. Dip into egg (mixed with
salt and pepper), then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper. Eggplant cooked this
way will be found very delicate and digestible.

Do you mean aubergine

EGG PLANT CASSEROLE

2 tbsp. butter
2 egg plants, med.
1 c. cracker crumbs
1/4 tsp. black pepper
1 tsp. salt
1 c. N.Y. sharp cheese

Boil egg plant and drain water off. Place in dish (mash plant) add all ingredients. Stir. Bake in oven at 350 degrees for 30 minutes.

Peel the eggplant and cut it into rounds. Then sprinkle each side of each piece with coarse sea salt and arrange the rounds in layers with paper towels between them and a weight (like a heavy pot) on top of the stack to leach some of the moisture out. Leave about 30 min.

Meanwhile mix three bowls of ingredients. In the first put about half a cup of flour and season with salt and pepper. In the second mix an egg or two with a tablespoon of water. In the third mix half a cup of bread crumbs a teaspoon of dried basil, a teaspoon of dried oregano, and a teaspoon of parmesan.
Coat each piece of eggplant in the flour mix, then the egg mixture, then the bread crumb mixture. Lay on a piece of wax paper as you coat the other eggplant rounds.
In a large pan heat enough oil over low-moderate heat to coat the bottom of the pan with a bit of excess. Proceed to lay a few pieces of eggplant into the pan carefully, without letting them touch each other. Fry for a few minutes on each side, flipping and removing with tongs. Lay the fried pieces onto a paper towel to drain. Repeat with the remaining pieces.
Stack and top with tomato sauce

Eggplant sticks
Slice the eggplant into 1/2 inch sticks, sprinkle with salt and set aside for ten minutes. Pat the eggplant dry with paper towels. Dip into a beaten egg then roll in Italian seasoned bread crumbs. Deep fry until golden brown.
My family loves these.

This look promising.
http://www.hugs.org/Fried_Eggplant.shtml
or maybe this
http://www.recipezaar.com/49387

I have two. One is for 'fried eggplant' with NOTHING on it, and the other is for 'breaded eggplant.

Plain fried eggplant
Slice your eggplant into 1/3 inch slices and set aside.
Heat just enough oil (Canola is best) to cover the bottom of the fry pan. When it 'sizzles' when you put a drop of water in, it's hot enough. Drop the slices in singly, so they don't touch each other, and let them fry for about 3-4 minutes, then flip them over and fry the other side for about 2-3 minutes. Take out of the fry pan and place on a cookie sheet covered with paper towels to drain, then place on a plate in a warm oven until the whole eggplant is cooked.
The 'breaded' eggplant is basically the same, but increase the frying time on both sides by 2 minutes, and use the following 'breading' method ... dip in milk, then egg whipped with milk then bread crumbs. Fry.
They are both YUMMY, but my husband makes eggplant without 'frying' it ...
Peel the whole eggplant, and cut in half from the stem to the end. Lay on the flat side on a sheet and place it in a HOT oven (450-500) and bake for 30-45 minutes. If you don't want to peel it, bake for an hour. The result is 'roasted eggplant' that you can 'mash' with roasted garlic to make a wonderful dip ... if it's too strong tasting you may add some plain yogurt for a 'cooler' flavor ... it's also very YUMMY.





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