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
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.
PAN-FRIED EGGPLANT
This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.
Provided by Kidchen
Categories Appetizers and Snacks Cheese
Time 13m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g
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.
EXCELLENT FRIED EGGPLANT
Having a garden and growing fresh food is a must for our family. We got lucky and had a great harvest of eggplant last year which prompted me to find ways to cook it. Not wanting to use someone else's, I tried several times until I came up with something my family likes. This is even KID friendly and has great taste...especially with white meat meals.
Provided by M A Lewis
Categories Vegetable
Time 30m
Yield 2 pieces per person, 7 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet put in enough oil (about 1/8 inch deep.)and preheat too medium high.
- In separate bowl mix egg and milk thoroughly.
- In another bowl mix together remaining dry ingredients.
- Slice eggplant 1/4 thick and dip in milk/egg.
- Dip in dry ingredients and coat both sides.
- Place in skillet and fry for 2-3 minutes each side, checking to make sure they get golden brown.
- You will need to add a little oil each time. When the crumbs in the skillet start getting too much or burning, remove before starting next batch of eggplant.
- Place on separate plate covered with paper towel until ready to serve to remove excess oil.
- SPECIAL NOTE: For a little added extra flavor, use bacon grease instead of oil.
- SPECIAL NOTE: If you want a little something to jazz these up a little and are having a salad, dip them in some Ranch Dressing. I have a scratch recipe that goes great with it.
Nutrition Facts : Calories 253.4, Fat 18.6, SaturatedFat 3.3, Cholesterol 31.4, Sodium 474.9, Carbohydrate 17.9, Fiber 3.5, Sugar 2.9, Protein 5
TASTY FRIED EGGPLANT BALLS
A creative way to eat eggplant!
Provided by MARBALET
Categories Appetizers and Snacks
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 25.2 g, Cholesterol 48.4 mg, Fat 14.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 2.4 g, Sodium 687.5 mg, Sugar 3.3 g
MOROCCAN FRIED EGGPLANT
Make and share this Moroccan Fried Eggplant recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and cut off the ends.
- Pare the skin off of the eggplants in strips to leave a striped effect.
- Cut each eggplant into 1/4" slices and set aside.
- In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
- In a large frying pan, pour enough oil to coat the bottom.
- Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
- Transfer to a plate lined with paper towels to drain.
- Serve warm or at room temperature.
Nutrition Facts : Calories 104.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 332.1, Carbohydrate 16, Fiber 9.4, Sugar 6.6, Protein 6
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