Golden Eggplant Aubergine Rounds Recipes

Steps:

• Peel eggplant, cut into finger-size strips.
• Combine next 5 ingredients, stir well.
• Roll eggplant strips in breadcrumb mixture, dip in egg mixture, and roll again in breadcrumbs.
• Fry in hot oil 375 degrees until golden brown.
• Drain on paper towels.
• Serve with your favorite warm marinara sauce.

Steps:

• Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
• Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
• Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
• Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
• Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
• To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.