FRIED EGGPLANT CUTLETS
A great snack or side dish or appetizer. Super easy and delicious!
Provided by Simple Italian Cooking Blog
Categories Side Dish
Number Of Ingredients 5
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.
ITALIAN FRIED EGGPLANT BALLS
These spicy eggplant appetizers are a great treat for your guests. And easy to make, too!
Provided by MARBALET
Categories Appetizers and Snacks
Yield 5
Number Of Ingredients 7
Steps:
- Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
- In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
- In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.
Nutrition Facts : Calories 504.5 calories, Carbohydrate 23.7 g, Cholesterol 37.2 mg, Fat 45.8 g, Fiber 12.5 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 139.6 mg, Sugar 8.6 g
SIMPLE ITALIAN FRIED EGGPLANT
In FIVE EASY STEPS you can make this delicious, moist Simple Italian Fried Eggplant Recipe! This easy fried eggplant recipe comes out perfect every time! Gluten-free option in Recipe Notes.
Provided by Joanne Schweitzer
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
- Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
- Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
- When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
- Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.
Nutrition Facts : Carbohydrate 16 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 141 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, Calories 188 kcal, ServingSize 1 serving
ITALIAN FRIED EGGPLANT
Make and share this Italian Fried Eggplant recipe from Food.com.
Provided by darrel20
Categories Vegetable
Time 40m
Yield 12 , 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat cooking oil until hot. Put eggs and flour in separate bowls. Dip each eggplant slice, first in the flour, then in the eggs, until throughly covered on both sides. Place each eggplant slice in the pan and cook until golden brown. Place eggplant slices in baking pan. Top each with marinara sauce and bake for 10 minutes. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 832.8, Fat 60.4, SaturatedFat 9.3, Cholesterol 99.1, Sodium 266.8, Carbohydrate 60.4, Fiber 7.2, Sugar 6.4, Protein 14
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
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
ITALIAN FRIED EGGPLANT SANDWICH
The mystery ingredients this week for Sandwiches, Sammiches & Sammies were eggplant & balsamic vinegar. My favorite sandwich is a big Itallian Stallion Sammie. Here is my low carb version. I hope that you enjoy! sw ;)
Provided by Sherri Williams
Categories Sandwiches
Time 40m
Number Of Ingredients 13
Steps:
- 1. get ingredients ready. mix the first 5 ingredients for the dressing in a small mixing bowl. add sliced tomatoes and chill until ready to build your sandwiches
- 2. preheat oven to 425 degrees. place eggplant slices on a rack on an oven proof baking dish. bake eggplant for 20 minutes. the eggplant will start to turn golden in color. remove and set aside
- 3. heat your deep fryer to 350 degrees. add eggplant slices and fry until golden brown any crispy. this should take about 2 minutes. remove and drain
- 4. Build your Sandwich: take one slice of eggplant followed by a slice of cheese, salad mix, tomatoes and vinegar dressing, salami, red onion, pancetta, cheese slice and top with eggplant slice. slice and serve.
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