Fried Zucchini And Eggplant Slices Recipes

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

FRIED EGGPLANT CUTLETS

Steps:

• Wash your eggplant, and remove skin if concerned over the use of pesticides. If organic, there is no need to peel.
• Slice eggplant into 1/4 inch round slices and drain if you have the time. If draining, just lay slices in a strainer rather than cube them.
• Mix the breadcrumbs and Romano (or Parmesan) cheese in a bowl.
• Place the flour in a second bowl and mix the eggs in a third bowl. You can remove the yolks, and just use egg whites, but add in an extra egg.
• Pour in enough olive oil in a sauce pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
• Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil.
• Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip.
• Cook for about 1 minute more.
• Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
• Continue the process until all slices are used. Add more oil if needed during the process.
• Serve warm.

CRISPY FRIED EGGPLANT AND ZUCCHINI

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.

PAN-FRIED EGGPLANT AND ZUCCHINI

Steps:

• Line 2 rimmed baking sheets with paper towels. Heat half of oil in a 12-inch skillet over medium-high heat. Working in batches, add vegetables to skillet, seasoning with salt and pepper just before placing in skillet. Add more oil as needed. Cook vegetables until browned on both sides, approximately 3 to 4 minutes per side. Place on prepared baking sheets to drain. Add capers to remaining oil; fry until capers open and have crisped up, approximately 1 minute. Drain on paper towels. To serve, arrange eggplant and zucchini on a platter. Sprinkle with capers. Garnish with julienned fresh basil, balsamic glaze, and sea salt, if desired.

FRIED ZUCCHINI AND EGGPLANT SLICES

Steps:

• Rinse eggplant, cut into slices and sprinkle each slice with plenty of salt. Let rest 15 minutes, then rinse under cold water and pat dry with paper towel. Heat 5-6 tablespoons of olive oil in a pan over medium heat and fry eggplant for 2-3 minutes on both sides until golden brown. If needed, add more oil to the pan. Watch eggplant carefully while frying to ensure equal cooking on both sides. Remove eggplant from pan and place on absorbent paper towel. Season with salt and pepper.
• Rinse zucchini, cut lengthwise into slices and cut in half crosswise. In a second pan heat 3-4 tablespoons oil and fry zucchini over low heat on both sides until golden brown, turning frequently so they do not become too dark on one side. Season with salt and pepper.
• To serve, arrange zucchini and eggplant on a plate and season with pepper and thyme. Serve warm or cold as desired.

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Steps:

• SAUCE: Coat bottom of a large pot with olive oil.
• Add onions, celery, and garlic and saute until tender about 5 minutes.
• Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
• Bring to boil; reduce heat and simmer for 1 hour.
• Stir and stir and stir.
• EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
• Mix eggs and buttermilk in bowl.
• Dip slices of dusted eggplant into egg mixture.
• In the same bag with the left over flour add seasoned breadcrumbs to it.
• Then dip eggplant into bag of seasoned breadcrumbs to coat them.
• Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
• Cheese mixture: mix all together.
• Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
• Top with extra grated cheese.
• Bake in oven at 325 degrees for 30 minutes.
• Serve with crisp Italian Bread and green salad.

EASY PAN-FRIED ZUCCHINI

Steps:

• Slice the zucchini into ½ cm/ 0.2 inch thick slices. Place the flour on a plate. Beat the eggs in a shallow bowl. Coat the zucchini slices lightly with flour and pat the pieces with your hands to remove the excess flour.
• Heat 2-3 tablespoons oil or lard in a non-stick or cast iron pan. The oil should be enough to cover the bottom of the pan in a thin layer.
• Drag each zucchini slice through the beaten eggs just before placing it in the pan.
• Fry on medium-low heat for about 3 minutes until golden brown. Flip and fry for another 2-3 minutes until golden brown. If they turn too dark too soon, turn the heat even lower.
• Next batch: Remove from the pan and fry the next batch adding more fat if necessary. Place the fried zucchini slices on kitchen paper to help absorb the excess fat.
• Serve: Only salt the zucchini before serving. Serve warm with garlic sauce, tomatoes, feta cheese, and bread. Or cold in sandwiches.

FRIED ZUCCHINI SLICES

Steps:

• Slice the zucchini into thin slices.
• Put the flour on one plate and the breadcrumbs on another plate.
• Mix the milk and egg together in a bowl.
• Coat zucchini slices with flour on both sides.
• Dip into the egg/milk mixture and coat on both sides.
• Thickly coat the slices with breadcrumbs on both sides.
• Heat the oil in a large skillet.
• Fry the slices in the oil, flip them over and fry on both sides until golden brown.
• Enjoy!

EGGPLANT & ZUCCHINI ROLLATINI

Steps:

• Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain., In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally., Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside., Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.

CRISPY FRIED ZUCCHINI

Steps:

• Trim ends off zucchini and slice into ½" slices.
• Beat eggs with salt and pepper to taste. Combine parmesan cheese, bread crumbs and salt & pepper to taste in a separate dish.
• Pour oil into a pan to ½" deep and heat over medium heat.
• Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
• Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.
• Drain on paper towels. Season with salt if desired.

ALBANIAN FRIED EGGPLANT AND ZUCCHINI

Steps:

• Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
• Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
• Rinse off the salt and squeeze the eggplant of any excess liquid
• Pat dry
• In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
• Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
• Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
• Fry on both sides until golden brown.
• Remove with a slotted spoon and place on a paper towel to remove any excess oil.
• Serve warm with prepared cucumber sauce.