CRISPY FRIED EGGPLANT (AUBERGINE)
Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.
Provided by evelync
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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.
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
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 (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
ULTIMATE FRIED EGGPLANT (AUBERGINE)
This recipe appeared in Gourmet about 15 years ago, and I've adapted it slightly. It's just amazing how the cornstarch eliminates the greasiness without diminishing the flavor at all. This is the basic version, but you can definitely jazz it up by adding Italian seasonings, grated Parmesan, etc. I never bother 'sweating' the eggplant when preparing it this way, but you may prefer to.
Provided by highcotton
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 198, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 509.8, Carbohydrate 37.1, Fiber 6, Sugar 4.9, Protein 6.6
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
DEEP FRIED EGGPLANT (AUBERGINE)
This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this "eggplant chips"! We dip these in marinara sauce.
Provided by Kaarin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
- Cut eggplant in 1/4 inch thick slices and then quarter slices.
- Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
- Dip in egg mixture, then press into bread crumbs.
- Transfer to a rack or paper towel to allow them to dry slightly.
- In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
- Fry the eggplant in batches for 1 minute on each side or until golden.
- Drain on paper towels; sprinkle lightly with salt before serving if desired.
- Serve with dipping sauce.
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.
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
CHEESY FRIED EGGPLANT (AUBERGINE)
This may be served as an appetizer with pizza sauce, or for a tasty sandwich, layer between toasted French bread slices!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SPICY FRIED EGGPLANT (AUBERGINE) IN CORNMEAL
This is one of my favourite ways to prepare eggplant. Can also substitute as meat in a vegetarian diet.
Provided by Sueie
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245.6, Fat 5, SaturatedFat 1.7, Cholesterol 67.7, Sodium 62.2, Carbohydrate 44.7, Fiber 9.5, Sugar 4.7, Protein 8.8
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