Fried Eggplant With Powdered Sugar Recipes
FRIED EGGPLANT
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.
EASY FRIED EGGPLANT
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
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
PAN-FRIED EGGPLANT
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
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
FRIED EGGPLANT WITH POWDERED SUGAR
Make and share this Fried Eggplant With Powdered Sugar recipe from Food.com.
Provided by 2Bleu
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, preheat oil. Season the eggplant with salt.
- In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add flour to make a light batter. Soak the eggplant slice in the light batter.
- Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar.
Nutrition Facts : Calories 379.5, Fat 16.9, SaturatedFat 2.9, Cholesterol 105.8, Sodium 331, Carbohydrate 50.9, Fiber 8.6, Sugar 19.3, Protein 8.7
GALATOIRE'S FRENCH FRIED EGGPLANT
Galatoire's Restaurant in New Orleans is more than just a place to eat. It's a place to see and be seen! I have never dined there without starting with a plate of fried eggplant. It's legendary! Serve with powdered sugar or garlic aioli.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into sticks.
- Salt and drain on paper towels for 15-30 minutes.
- Rinse and pat dry.
- Make a batter of milk, egg, salt and pepper.
- Dip eggplant sticks in batter, roll in flour and deep fry until golden.
Nutrition Facts : Calories 80.5, Fat 3.2, SaturatedFat 1.5, Cholesterol 59.3, Sodium 42.7, Carbohydrate 10, Fiber 4.7, Sugar 3.3, Protein 4.5
FRIED EGGPLANT GALATOIRE'S
Steps:
- In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
- In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.
- Serve eggplant hot with sugar for dipping.
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