BEST CRISPY FRIED EGGPLANT RECIPE
These fried eggplants are so crispy on the outside and so juicy on the inside. Really quick and easy recipe. Great side dish or appetizer for the weekend or holidays. A must try recipe!
Provided by TheCookingFoodie
Categories Find Vegetarian Recipes Side Dishes Appetizers Dinner Recipes Lunch Recipes Christmas Recipes Thanksgiving Recipes
Yield 6
Number Of Ingredients 7
Steps:
- 1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in large skillet over high heat. 5. 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 towel.
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.
CRISP FRIED EGGPLANT
An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.
Categories Appetizer Side Fry Quick & Easy Eggplant Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish or first course
Number Of Ingredients 8
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.
FRIED EGGPLANT
Fried eggplant is hard to resist! A light breading and quick dip in the fryer makes this summer vegetable decadently crispy and meltingly tender.
Categories spring Summer Sunday lunch appetizers comfort food fried side dish
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
- Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture.
- Preheat the oven to 200°.
- Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350 degrees). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
- Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.
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.
CRISPY EGGPLANT PARMESAN
Steps:
- In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
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
CRISPY BAKED EGGPLANT
This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.
Provided by A Good Thing
Categories Cheese
Time 20m
Yield 10 slices, approx., 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a small bowl stir together mayonnaise, dried onion, and salt.
- In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
- Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
- Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
- Bake in hot oven for about 12 to 15 minutes turning about half way through.
- Enjoy!
- (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2
CRISPY EGGPLANT
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
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