Cheesy Fried Eggplant Aubergine Recipes

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CRISPY OVEN-FRIED EGGPLANT



Crispy Oven-Fried Eggplant image

We love fried eggplant in the summer when they are in season. This recipe comes from a "Southern Living" cookbook

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h39m

Yield 6 serving(s)

Number Of Ingredients 9

2 eggplants, peeled and cut into 1/4 inch thick slices
1 teaspoon salt
1 cup buttermilk
3/4 cup self rising flour
1/2 cup self-rising cornmeal
1/2 teaspoon pepper
1/2 teaspoon salt
ground cayenne pepper, to taste
vegetable oil

Steps:

  • Sprinkle both sides of eggplant rounds evenly with salt.
  • Place on layers of paper towels and let stand for 30 minutes.
  • Rinse and pat dry.
  • Soak eggplant in buttermilk about 30 minutes.
  • Combie flour and next 4 ingredients.
  • Drain eggplant slices and dredge in flour mixture.
  • Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
  • Heat to 375 degrees.
  • Fry eggplant 3 minutes or until golden brown.

Nutrition Facts : Calories 142.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.6, Sodium 952.6, Carbohydrate 29.5, Fiber 6.3, Sugar 5.6, Protein 5.3

CRISPY FRIED EGGPLANT (AUBERGINE)



Crispy Fried Eggplant (Aubergine) image

Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.

Provided by evelync

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 7

1 eggplant
2 eggs
1/2 teaspoon salt
fresh breadcrumb
1 tablespoon parmesan cheese
1/2 cup cornstarch
oil

Steps:

  • Peel eggplant and slice into 1/4 inch slices.
  • Add salt to egg and beat.
  • Add cheese to breadcrumbs.
  • Dip eggplant slices into cornstarch and shake off excess.
  • Dip into egg.
  • Press breadcrumb onto slices.
  • Fry till golden.
  • Salt to taste.

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS



Cheesy Eggplant (Aubergine) Pesto Stacks image

I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

Provided by FlemishMinx

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb eggplant
2 teaspoons salt
4 tablespoons pesto sauce
4 ounces grated mozzarella cheese (about 1 cup)
4 tablespoons grated fresh parmesan cheese or 4 tablespoons romano cheese

Steps:

  • Pre-heat oven at 375°F, and oil a shallow baking pan.
  • Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
  • Arrange in one layer on paper towels.
  • Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
  • Let eggplant stand 30 minutes.
  • Rinse salt off, and pat dry with paper toweling.
  • Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
  • Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
  • Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
  • Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

FRIED EGGPLANT (AUBERGINE)



Fried Eggplant (Aubergine) image

An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"

Provided by spatchcock

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 eggplant, sliced medium thin (leave skin on)
2 eggs
2 cups Italian breadcrumbs
1/4 cup parmesan cheese
1/4 cup dried parsley
1 tablespoon garlic powder
salt and pepper, to taste
2 cups vegetable oil

Steps:

  • Preheat oil in pan on medium till a splash of water sizzles on it.
  • Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
  • Skake it up well.
  • Lightly beat eggs in a bowl.
  • Dip eggplant slices in egg and add to bag about 3-4 at a time.
  • Shake them up good.
  • Place battered slices in hot oil.
  • flip after 2 minutes.
  • Remove when browned on both sides, about 4 minutes total.
  • Continue until all slices are done.
  • I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6

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