Cajun Fried Eggplant Recipes

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Steps:

• 1. EGGPLANT: Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
• 2. In a medium bowl beat eggs and half & half together. In a separate bowl mix fish fry, breadcrumbs and Cajun seasonings together. Put the flour in another bowl or pie plate.
• 3. Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
• 4. Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in refrigerator for 30 minutes to 1 hour. (At this point start the sauce.)
• 5. If you want to fry the eggplants make sure you have enough oil to cover the eggplant slices and fry at 350 for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450* for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
• 6. SAUCE DIRECTIONS:
• 7. Make a light roux by mixing 1 cup butter and 1 1/2 cup flour together for at least 5 minutes.
• 8. In a large heavy skillet or saucepan bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
• 9. In Separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper and Cajun seasoning as desired.
• 10. TO ASSEMBLE:
• 11. Put a serving of angel hair pasta on a plate then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
• 12. Garnish with sliced green onions, chopped fresh parsley and a lemon wedge. Serve with green salad and garlic bread. Enjoy!

Steps:

• In a bowl, combine the Parmesan cheese, the cornmeal, and the spices. Whisk to combine. In a second bowl, whisk together the eggs, the milk, and the hot sauce.
• Dip the eggplant slices first into the cornmeal mixture, then into the egg mixture, then back into the cornmeal mixture. Place on a metal baking sheet.
• Heat the oven to 200°F Place an empty baking sheet in the oven.
• Meanwhile, in a large, heavy (cast iron is best) skillet, heat 2 - 3 inches of vegetable oil over medium high heat to 350°F If the oil begins to smoke, remove the skillet from the heat until it cools down slightly.
• With tongs, carefully drop 3 - 5 of the coated eggplant slices into the hot oil. Do not overcrowd or the eggplant will simmer and not crisp up. Cook the eggplant until golden, then carefully turn over, about 2 minutes on each side.
• Drain briefly on paper towels. To keep warm until serving, place the fried eggplant slice in a single layer on the baking sheet in the oven.
• Allow the oil to return to 350°F before frying up the next batch.

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.

Steps:

• 1. Slice the egg plant. Make sure each slice is about at least 1 inch thick.
• 2. Add 2 tabelspoons of oil into a pan and sautee until the eggplant slices are lightly brown.
• 3. In one bowl crack 2-3 eggs and mix until the yolks are blended. In a seperate bowl, fill it with panko bread crumbs and sprinkle in cajun seasoning (how much cajun seasoning you add is up to you and how much spice you can handle).
• 4. Take one egglplant slice and submerge it in the eggs yolks until both sides are covered, then take the slice and put it in the panko/cajun bowl. Press each side of the yolk covered eggplant with a fork until both sides are sufficiently covered in bread crumbs.
• 5. In a pan (2-3 inches deep) and fill with cooking oil until the entire surface of the pan is covered in oil. Turn stove on to medium-high heat.
• 6. Place breaded eggplant slices in the pan and fry both sides until brown. Serve warm (tartar sauce goes really good with this dish, use it as a dipping sauce)

Steps:

• 1. Slice eggplant into the size of steak fries. Soak 30 min in salted water. Drain, rinse, pat dry w/ paper towels. In bowl, mix egg w/ milk. In another shallow bowl, mix flour, salt, pepper and cajun seasoning. Heat some oil in skillet over med-high heat. Dip eggplant slices into egg mix, then roll in flour mix to coat. Deep-fry eggplant, turning once until golden brown.

Steps:

• Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.