Eggplant Gravy Recipes

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CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY



Chicken-Fried Eggplant with Creamy Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices
Sea salt and freshly ground black pepper
Neutral oil, for frying
2 cups all-purpose flour
1 cup buttermilk
3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish
4 shots strong coffee or espresso
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

  • For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
  • Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
  • Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
  • For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
  • Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

EGG GRAVY



Egg Gravy image

My Aunt was having this the other night. This is an old time recipe. If you were born in the 1920's you may have been served this as a child. Fry some sausage or bacon to go along with this.

Provided by Charlotte J

Categories     Sauces

Time 9m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups milk
2 eggs
2 tablespoons flour
salt

Steps:

  • Heat milk.
  • Beat eggs, flour and a little salt.
  • When milk is hot, add a few tablespoons of hot milk to the egg mixture to temper the eggs.
  • Then pour and stir the tempered egg-flour mixture into the milk.
  • Cook until thick.
  • Pour over toast or bread.

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