Crisp Fried Eggplant Recipes

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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.

FRIED EGGPLANT PARMESAN



Fried Eggplant Parmesan image

My dad made me eggplant parm one night and I thought, Hmm, I wonder if this would be good as a fried dish. Take this as a State Fair-style spin on a classically iconic Italian staple. This dish is quick and easy, and something anyone can do. You may think teens are lazy, but they'll come to life making this dish.

Provided by TeenChef99

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 23m

Yield 6

Number Of Ingredients 8

canola oil for frying
2 cups Italian seasoned bread crumbs
2 cups all-purpose flour
¾ cup grated Parmesan cheese, divided
3 large eggs, beaten
1 eggplant, peeled and sliced
1 (13.5 ounce) jar roasted garlic flavored spaghetti sauce (such as Ragu® Roasted Garlic Pasta Sauce)
½ teaspoon garlic powder
Calories487.8 calories
Carbohydrate73.2 g
Cholesterol103.1 mg
Fat13.3 g
Fiber7.2 g
Protein18.7 g
SaturatedFat3.3 g
Sodium1025.7 mg
Sugar9.6 g

Steps:

  • Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
  • Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
  • Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
  • Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

CRISPY FRIED EGGPLANT AND ZUCCHINI



Crispy Fried Eggplant and Zucchini image

My lifelong search for a good and crispy deep-fried eggplant recipe has been solved...with the addition of a secret ingredient: tapioca flour! These are so yummy and a great base to be tweaked into any flavor profile you wish. Interesting mix-ins could be sesame seeds with an Asian dipping sauce or cumin and cayenne and a salsa dip.

Provided by mkecupcakequeen

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 19m

Yield 8

Number Of Ingredients 12

2 cups panko bread crumbs
3 tablespoons tapioca starch
½ cup tapioca starch
2 large eggs, beaten
1 eggplant, cut into matchsticks
1 large zucchini, cut into matchsticks
vegetable oil for frying
½ teaspoon malt vinegar, or to taste
½ cup grated Parmesan cheese
salt to taste
1 cup ranch dressing
1 lemon, cut into wedges
Calories345.4 calories
Carbohydrate36.9 g
Cholesterol59 mg
Fat22.1 g
Fiber3.5 g
Protein8.1 g
SaturatedFat4.3 g
Sodium538.8 mg
Sugar3.6 g

Steps:

  • Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
  • Place 1/2 cup tapioca starch and eggs in separate bowls.
  • Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.
  • Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
  • Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.

CRISP FRIED EGGPLANT



Crisp Fried Eggplant image

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Categories     Appetizer     Side     Fry     Quick & Easy     Eggplant     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish or first course

Number Of Ingredients 8

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
N/A coarse salt
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired

Steps:

  • Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.

Provided by A Good Thing

Categories     Cheese

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
Calories209.9
Fat12.3
SaturatedFat2.7
Cholesterol13.1
Sodium518.3
Carbohydrate21.6
Fiber5.1
Sugar5.7
Protein5.2

Steps:

  • Preheat oven to 425°F.
  • In a small bowl stir together mayonnaise, dried onion, and salt.
  • In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
  • Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
  • Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
  • Bake in hot oven for about 12 to 15 minutes turning about half way through.
  • Enjoy!
  • (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

FRIED EGGPLANT



Fried Eggplant image

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.

TOMATOES WITH CRISP FRIED EGGPLANT AND BURRATA



Tomatoes with Crisp Fried Eggplant and Burrata image

Provided by Martha Stewart

Categories     Food & Cooking

Time 1h

Number Of Ingredients 10

All-purpose flour, for dredging
3 large eggs, well beaten
2 cups fresh breadcrumbs
4 Japanese eggplants (1 to 1 1/4 pounds total), cut on the bias into 1/2-inch-thick slices
12 ounces cherry tomatoes, preferably in a mix of colors
2 tablespoons extra-virgin olive oil
1 cup fresh basil leaves, half of them torn
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 ball (about 7 ounces) burrata cheese

Steps:

  • Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes.
  • Meanwhile, halve tomatoes and toss with olive oil and torn basil. Season with salt and pepper.
  • Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant.
  • Arrange eggplant and tomato mixture on a platter. Cut burrata in half, place next to tomatoes, and season with salt and pepper. Scatter remaining basil on top.

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