Southern Battered Eggplant Aubergine Recipes

FRIED EGGPLANT SOUTHERN STYLE RECIPE - (4.2/5)

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.

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.

SOUTHERN BATTERED EGGPLANT (AUBERGINE)

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.

EASY BEER-BATTERED CHINESE EGGPLANT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Peel and cut eggplants into spears.
• Combine flour, beer, egg, garlic salt, salt, and pepper together in a medium bowl. Be careful pouring the beer, so it doesn't get too bubbly; this just helps it to mix better. Be sure to stir, not beat, really well, until batter is smooth.
• Working in batches, dip eggplant spears into the batter until coated, then place in the hot oil, making sure not to overcrowd. Fry in a single layer until batter is golden brown, 5 to 8 minutes per batch. Be sure to gently stir each batch about once every minute to be sure they cook evenly and keep from sticking together.
• Carefully remove from oil and place on a paper towel-covered plate. Allow to cool for a few minutes before serving.

BEER BATTERED DEEP-FRIED EGGPLANT RECIPE - (4.2/5)

Steps:

• In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt & pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.