Calabrese Fried Eggplant Recipes
FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
CALABRESE FRIED EGGPLANT
Recipe from Giada, Love it! I love using fresh eggplant from my garden.
Provided by lauralloydfarlett
Categories Appetizers
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Score eggplant, place cut side up in baker, cover with EVOO. Bake eggplant 400* for 40 minutes. Remove eggplant from skin, put flesh, bread crumbs, Romano, egg, garlic, basil, and parsley in blender until well blended. Using melon scooper, make balls and deep fry in vegetable oil for about 2-3 minutes. Serve warm with marinara sauce.
Nutrition Facts : Calories 249 calories, Fat 12.6539033333391 g, Carbohydrate 18.7803675000237 g, Cholesterol 66.8486666666667 mg, Fiber 4.55821671639326 g, Protein 15.7430258333616 g, SaturatedFat 7.09209125000037 g, ServingSize 1 1 Serving (185g), Sodium 684.199833333369 mg, Sugar 14.2221507836305 g, TransFat 0.87372666666776 g
FRIED EGGPLANT GALATOIRE'S
Steps:
- In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
- In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.
- Serve eggplant hot with sugar for dipping.
EGGPLANT FRITTERS
Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!
Provided by Best Cook
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
- Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g
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