Ultimatefriedeggplantaubergine Recipes

CALABRESE FRIED EGGPLANT

Steps:

• For the eggplant: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.
• For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.
• For the sauce: Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.
• For assembly: Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute. Drain on paper towels.
• Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.

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.

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

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.

TASTY FRIED EGGPLANT BALLS

Steps:

• In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
• Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
• Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

FRIED EGGPLANT (AUBERGINE)

Steps:

• Preheat oil in pan on medium till a splash of water sizzles on it.
• Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
• Skake it up well.
• Lightly beat eggs in a bowl.
• Dip eggplant slices in egg and add to bag about 3-4 at a time.
• Shake them up good.
• Place battered slices in hot oil.
• flip after 2 minutes.
• Remove when browned on both sides, about 4 minutes total.
• Continue until all slices are done.
• I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

OVEN FRIED EGGPLANT (AUBERGINE)

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

CRISPY OVEN-FRIED EGGPLANT

Steps:

• Sprinkle both sides of eggplant rounds evenly with salt.
• Place on layers of paper towels and let stand for 30 minutes.
• Rinse and pat dry.
• Soak eggplant in buttermilk about 30 minutes.
• Combie flour and next 4 ingredients.
• Drain eggplant slices and dredge in flour mixture.
• Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
• Heat to 375 degrees.
• Fry eggplant 3 minutes or until golden brown.

SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL

Steps:

• Cut eggplant into 1cm/ 1/2 inch slices.
• Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
• Wipe slices dry on paper towels.
• Beat egg lightly in bowl with milk, spice and seasoning.
• Spread cornmeal on a plate.
• Heat oil for frying.
• Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
• Drain on kitchen paper and keep warm until all slices are fried.
• Serve hot.

SPICY STIR-FRIED EGGPLANT (AUBERGINE)

Steps:

• Heat oil in wok or large skillet on medium high.
• Add eggplant.
• After 1 minute, reduce heat to medium.
• Sprinkle with spice mixture.
• Stir.
• Cook, stirring frequently, for 15-20 minutes.
• Every minute, add about 1 T lemon-water.

ULTIMATE FRIED EGGPLANT (AUBERGINE)

Steps:

• Beat egg in a small bowl along with 1/2 teaspoon salt.
• Put cornstarch in a second small bowl and breadcrumbs in a third.
• Cut eggplant crosswise into slices approximately 1/2-inch thick.
• (If you prefer thinner slices, that will work fine, but you may need additional cornstarch and bread crumbs to get everything coated well.) Dredge each slice in cornstarch, coating thoroughly on both sides.
• Tap gently against the side of the bowl to knock off excess.
• Dip eggplant in beaten egg, coating each side lightly but thoroughly.
• Dredge in crumbs, pressing firmly enough that the breading sticks.
• Allow coated eggplant to dry briefly on paper towels.
• Pour enough oil in a heavy skillet to cover slices about halfway.
• Heat to 375 degrees.
• Fry eggplant for one to two minutes on each side, until golden brown.
• Drain on paper towels and sprinkle lightly with salt.

CHEESY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, and cut lengthwise into eight 1/4-inch slices.
• Sprinkle both sides of slices with salt; allow to sit 30 minutes.
• Rinse eggplant slices and pat both sides dry.
• Combine breadcrumbs and 1/4 teaspoons salt.
• Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
• Dip eggplant-cheese sandwich in egg, and dredge in breadcrumb mixture.
• Fry in hot oil until golden brown, cooking a few slices at a time.
• Cut French bread into 5 to 6-inch portions (to fit length of eggplant).
• Split in half lengthwise; toast.
• Place lettuce and tomato on 4 slices of French bread; top with eggplant and remaining bread slices.
• Yield: 4 servings.
• Note: Fried eggplant slices may be served as a side dish or quartered and served as an appetizer with commercial (or homemade!) pizza sauce.