Southern Deep Fried Eggplants Recipes

FRIED EGGPLANT

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.

CRISPY EGGPLANT FRIES

Steps:

• Peel the eggplant using a sharp knife or vegetable peeler. Slice it into 1/4-inch-thick sticks about 3 inches in length.
• Put about 2 inches of oil in a deep, heavy saucepan and heat to 370 F (188 C).
• Put the flour in a shallow bowl. In another bowl, beat the egg with the water. Put the breadcrumbs in a third bowl.
• Sprinkle the eggplant pieces lightly with salt and freshly ground black pepper.
• Roll the eggplant pieces in the flour, shake off any excess, and then dip into egg mixture. Let excess egg drip off before rolling the strips in the breadcrumbs to coat.
• Fry the coated eggplant pieces in the hot oil until golden brown, about 2 to 3 minutes, turning them as they cook.
• Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt. Serve hot with lemon halves or a dip, if desired.

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.

FRIED EGGPLANT

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.

DEEP FRIED EGGPLANT

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.

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.

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 FRIED EGGPLANT

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.

PAN-FRIED EGGPLANT

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.

SOUTHERN DEEP FRIED EGGPLANTS

Steps:

• Peel eggplant and cut in French style pieces. Soak in salt water approximately 1 hour. Then drain. Put 1 cup buttermilk, in 1 cup flour in separate bowls, salt and pepper flour to taste. Dip eggplant in buttermilk, then egg in the flour and deep fry until brown

DEEP-FRIED EGGPLANT

Steps:

• Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
• Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
• Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
• Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.

OVEN FRIED EGGPLANT

Steps:

• Spray a baking sheet generously with cooking spray,.
• Mix the bread crumbs, parmesan cheese, basil, and garlic salt together.
• Peel eggplant and slice about 1/4" thick.
• Dip in beaten egg whites and then in the crumb mixture.
• Put on baking sheet.
• Bake in a 400 degree oven for about 12-15 minutes or till done.