FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
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.
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
BEER BATTERED DEEP-FRIED EGGPLANT RECIPE - (4.2/5)
Provided by Tbird
Number Of Ingredients 9
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.
SOUTHERN BATTERED EGGPLANT (AUBERGINE)
This is an old southern recipe I got from my grandmother. It is super good served with a warm marinara sauce too.
Provided by Miss Annie
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
BAKED 'FRIED' BREADED EGGPLANT
This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.
Provided by Sunnydae
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g
BATTER FRIED EGGPLANT
From The Africa Cookbook, this is attributed to South Africa. Wherever it comes from, this is a yummy way to eat your vegetables!
Provided by IngridH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the eggplants and cut into 1 inch slices. Place the slices on a rack or in a colander, sprinkle with the salt, and let sit for 15 minutes. This will release Mix remaining ingredients into a batter.
- When the oil is hot, dip a few pieces of the eggplant in the batter until well coated. Carefully place into the hot oil, and fry for 3-5 minutes on each side, until golden brown.
- Remove from oil and place on paper towels to drain any excess oil.
- Serve immediately.
Nutrition Facts : Calories 318, Fat 4.7, SaturatedFat 0.6, Sodium 211.3, Carbohydrate 61.7, Fiber 9.9, Sugar 5.6, Protein 9
DEEP FRIED EGGPLANT
Provided by Food Network
Categories side-dish
Time 23m
Yield 2 servings as a side dish or appetizer
Number Of Ingredients 16
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.
EASY BEER-BATTERED CHINESE EGGPLANT
This is a quick and easy recipe and a great way to prepare Chinese eggplant. We had an overload of eggplant from the garden this year, and were quickly running out of ways to eat them. This one tastes great, and the kids love it! Great finger food. Great as a side dish at dinner, or just a snack. I like dipping them in ketchup. But also good with ranch or honey mustard, or whatever dipping sauce you want!
Provided by Suzannah Cornue
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 89.8 g, Cholesterol 46.5 mg, Fat 14.1 g, Fiber 24.6 g, Protein 15.3 g, SaturatedFat 2.1 g, Sodium 118.3 mg, Sugar 16.1 g
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