Deepfriedeggplantaubergine Recipes

FRIED EGGPLANT (AUBERGINE)

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).

DEEP FRIED EGGPLANT

Steps:

• Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
• Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
• In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

OVEN FRIED EGGPLANT (AUBERGINE)

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

PAN-FRIED EGGPLANT

Steps:

• Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
• Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

DEEP FRIED EGGPLANT (AUBERGINE)

Steps:

• In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
• Cut eggplant in 1/4 inch thick slices and then quarter slices.
• Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
• Dip in egg mixture, then press into bread crumbs.
• Transfer to a rack or paper towel to allow them to dry slightly.
• In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
• Fry the eggplant in batches for 1 minute on each side or until golden.
• Drain on paper towels; sprinkle lightly with salt before serving if desired.
• Serve with dipping sauce.

CRISPY OVEN-FRIED EGGPLANT

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.

DEEP-FRIED EGGPLANT

Steps:

• Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
• Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
• Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
• Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.

AWESOME EGGPLANT ROLLATINE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
• Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
• In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
• Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
• Bake in preheated oven for 30 minutes.

CHEESY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, and cut lengthwise into eight 1/4-inch slices.
• Sprinkle both sides of slices with salt; allow to sit 30 minutes.
• Rinse eggplant slices and pat both sides dry.
• Combine breadcrumbs and 1/4 teaspoons salt.
• Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
• Dip eggplant-cheese sandwich in egg, and dredge in breadcrumb mixture.
• Fry in hot oil until golden brown, cooking a few slices at a time.
• Cut French bread into 5 to 6-inch portions (to fit length of eggplant).
• Split in half lengthwise; toast.
• Place lettuce and tomato on 4 slices of French bread; top with eggplant and remaining bread slices.
• Yield: 4 servings.
• Note: Fried eggplant slices may be served as a side dish or quartered and served as an appetizer with commercial (or homemade!) pizza sauce.

BAUMANIERE'S EGGPLANT GRATIN (D'AUBERGINES BAUMANIERE)

Steps:

• Preheat the oven to 450 degrees.
• Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
• Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
• Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.

DEEP-FRIED EGGPLANT

Steps:

• Peel eggplants and cut each crosswise into 3/4-inch-thick slices. Cut slices into sticks, each about 3/4 inch wide. There should be about 6 cups.
• Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
• Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
• Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
• Heat oil in a deep fryer or kettle to 375 degrees. Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown. Drain thoroughly. Repeat, deep-frying with remaining eggplant. Serve hot.