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 (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
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.
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.
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
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
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.
CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
STIR-FRIED EGGPLANT
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
- Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 12 grams, Fiber 6 grams, Protein 2 grams, Sugar 5 grams
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.
CHEESY EGGPLANT (AUBERGINE) PESTO STACKS
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.
Provided by FlemishMinx
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
CRISPY OVEN-FRIED EGGPLANT
We love fried eggplant in the summer when they are in season. This recipe comes from a "Southern Living" cookbook
Provided by Luby Luby Luby
Categories Vegetable
Time 1h39m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle both sides of eggplant rounds evenly with salt.
- Place on layers of paper towels and let stand for 30 minutes.
- Rinse and pat dry.
- Soak eggplant in buttermilk about 30 minutes.
- Combie flour and next 4 ingredients.
- Drain eggplant slices and dredge in flour mixture.
- Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
- Heat to 375 degrees.
- Fry eggplant 3 minutes or until golden brown.
Nutrition Facts : Calories 142.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.6, Sodium 952.6, Carbohydrate 29.5, Fiber 6.3, Sugar 5.6, Protein 5.3
SPICY STIR-FRIED EGGPLANT (AUBERGINE)
Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish.
Provided by Recipe Junkie
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or large skillet on medium high.
- Add eggplant.
- After 1 minute, reduce heat to medium.
- Sprinkle with spice mixture.
- Stir.
- Cook, stirring frequently, for 15-20 minutes.
- Every minute, add about 1 T lemon-water.
CHEESY BAKED EGGPLANT
This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.
Provided by Julie3333
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
- Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
- Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g
DEEP-FRIED EGGPLANT
This tasty recipe for deep-fried eggplant is from Curtis Stone's new cookbook, Cooking with Curtis.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
- Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
- Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
- Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.
CHEESY STUFFED EGGPLANT RECIPE BY TASTY
Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
- Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
- Roast the eggplant for 30-40 minutes, until tender.
- Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
- Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
- Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
- Gently fold in the sweet peas and cherry tomatoes, then the parsley.
- Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
- Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
- Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
- Enjoy!
More about "cheesy fried eggplant aubergine food"
AIR FRYER EGGPLANT RECIPE (EASY & CRISPY!) | WHOLESOME YUM
From wholesomeyum.com
STIR-FRIED EGGPLANT WITH PLUM SAUCE (苏梅酱茄子) - RED HOUSE …
From redhousespice.com
CRISPY FRIED EGGPLANT (AUBERGINE) RECIPE – ADORE FOODS
From adorefoods.com
CRISPY GREEK FRIED EGGPLANT RECIPE (MELITZANES TIGANITES)
From mygreekdish.com
FRIED EGGPLANT - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
FRIED AUBERGINE: 3 CRISPY FRIED AUBERGINE RECIPES
From epersianfood.com
EASY FRIED EGGPLANT RECIPE - HOUSE OF NUKE
From houseofnuke.com
ARE AUBERGINE AND EGGPLANT THE SAME THING? - THE COOKFUL
From thecookful.com
CHEESY FRIED EGGPLANT (AUBERGINE) - CHAMPSDIET.COM
From champsdiet.com
CHEESY EGGPLANT PARMIGIANA - PLANT BASED NEWS
From plantbasednews.org
BEST AIR FRYER AUBERGINE RECIPE - HOW TO MAKE AIR FRYER …
From delish.com
WEEK 34 – GOOEY CHEESY AUBERGINE / EGGPLANT BAKE (NEW RECIPE)
From itsnoteasybeinggreedy.com
30 EASY VEGETARIAN EGGPLANT RECIPES - THE PETITE COOK™
From thepetitecook.com
11 EGGPLANT RECIPES FOR WHEN YOU'RE KEEN FOR AUBERGINE | SBS FOOD
From sbs.com.au
10 EGGPLANT RECIPES GUARANTEED TO TURN HATERS INTO AUBERGINE FANS
From parade.com
CHEESY EGGPLANT BAKE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
BEST FRIED EGGPLANT RECIPE - HOW TO FRY EGGPLANT
From thepioneerwoman.com
10 BEST VEGETARIAN STUFFED EGGPLANT AUBERGINE RECIPES - YUMMLY
From yummly.com
10 BEST VEGAN FRIED EGGPLANT RECIPES - YUMMLY
From yummly.com
FRIED AUBERGINE (EGGPLANT) - RECIPE | COOKS.COM
From cooks.com
BEST CRISPY FRIED EGGPLANT RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
40 DELIGHTFUL VEGETARIAN EGGPLANT RECIPES ... - HURRY THE FOOD UP
From hurrythefoodup.com
CRISPY FRIED EGGPLANT RECIPE – BETTER THAN MEAT
From bestwafflemakersandmore.com
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
ROASTED BABY EGGPLANT (AUBERGINE) WITH STIR FRY SAUCE
From slowthecookdown.com
TOMATO AND CHEESE TOPPED AUBERGINE - RAMONA'S CUISINE
From ramonascuisine.com
FRIED EGGPLANT - MISS-LOU COOKING
From missloucooking.com
CRISPY FRIED EGGPLANT (AUBERGINE) RECIPE | RECIPE | AUBERGINE …
From pinterest.com
COOKING EGGPLANT ON A GRIDDLE (GRIDDLED AUBERGINE RECIPE)
From topelectricgriddles.com
CHINESE STIR FRIED AUBERGINE - NOMADIC BOYS
From food.nomadicboys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love