Fried Eggplant Southern Style Recipe 425

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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.

FRIED EGGPLANT SOUTHERN STYLE RECIPE - (4.2/5)



Fried Eggplant Southern Style Recipe - (4.2/5) image

Provided by Harleygirl

Number Of Ingredients 9

1 large or 2 Medium-Sized Eggplant, stems removed
Kosher Salt
1 Egg, lightly beaten
1/3 cup Buttermilk
3/4 cup Fine-Ground White Cornmeal
2 tablespoons Cornstarch
3/4 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper
Oil, for frying

Steps:

  • 1. Cut eggplant into 1/3 inch slices. 2. Season with salt. 3. Place eggplant slices in colander to drain for 20 minutes. 4. In a shallow dish, whisk egg and buttermilk. 5. On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper. 6. Press eggplant slices between paper towels to remove excess moisture. 7. In heavy skillet, heat 1-inch oil to 350 F. 8. Dip eggplant in egg, mixture dredge in cornmeal mixture. Shake off excess. 9. Fry eggplant 2 minutes, turn and fry 1 minute. Eggplant should be golden brown. 10. Drain excess oil, place on paper towels. 11. Season with salt and pepper. 12. Serve immediately.

FRIED EGGPLANT



Fried Eggplant image

Provided by The SouthernPlate Staff

Number Of Ingredients 5

1 C Cornmeal
2 tsp salt
1 tsp pepper
1 C buttermilk
2 or 3 medium eggplants

Steps:

  • Pour oil to 1/4" depth in skillet. Place on medium heat while you prepare eggplant.
  • Place dry ingredients in bowl, stir to combine (Can add a little cayenne if you like). In separate bowl, pour buttermilk. Slice eggplant. Dip each slice in buttermilk and then in meal. Place in hot oil and cook, turning once, until browned on both sides. Remove to paper towel lined plate. Serve hot, with Ranch dressing to dip in, if desired.

DEEP FRIED EGGPLANT



Deep Fried Eggplant image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 2 servings as a side dish or appetizer

Number Of Ingredients 16

1/2 cup all-purpose flour or cornstarch
3 eggs, lightly beaten
2 cups fresh bread crumbs
1/2 teaspoon salt, plus additional for sprinkling eggplant
1 tablespoon Essence, recipe follows
1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
Vegetable oil, for deep frying
Marinara sauce (optional)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

PAN-FRIED EGGPLANT



Pan-Fried Eggplant image

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Provided by Kidchen

Categories     Appetizers and Snacks     Cheese

Time 13m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
½ cup plain bread crumbs
⅓ cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
oil for frying
1 eggplant, cut into 1/8-inch slices

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.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g

EASY FRIED EGGPLANT



Easy Fried Eggplant image

An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!

Provided by WALLEN

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 4

Number Of Ingredients 4

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Steps:

  • Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g

OVEN FRIED EGGPLANT (AUBERGINE)



Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

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.

SOUTHERN BATTERED EGGPLANT (AUBERGINE)



Southern Battered Eggplant (Aubergine) image

This is an old southern recipe I got from my grandmother. It is super good served with a warm marinara sauce too.

Provided by Miss Annie

Categories     Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 cup flour
1/2 teaspoon salt
1 dash fresh ground pepper
2/3 cup non-dairy coffee creamer or 2/3 cup milk
2 beaten eggs
1 eggplant
3 tablespoons vegetable oil, for frying

Steps:

  • Slice eggplant, not too thin, and place in a colander.
  • Salt and let stand for 20 minutes.
  • Sift dry ingredients together.
  • Combine milk and eggs; beat into dry mixture.
  • Dip eggplant into batter and fry in oil at 375° until golden brown.
  • Drain on paper towels, serve warm.

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.

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