Eggplant Gravy Food
CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY
Steps:
- For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
- Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
- Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
- For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
- Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.
BAKED EGGPLANT (AUBERGINE) ALA CE CE WITH TOMATO MUSHROOM GRAVY
The breading & baking recipe is from Ce Ce on recipezaar. She used on green tomatoes. They are to die for. I decided to use on eggplant and use my own tomato mushroom gravy or sauce. I think my eggplant is great with Ce Ce's breading recipe.
Provided by Montana Heart Song
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*.
- Place baking pan in oven for about 6 minutes. Take out hot pan and spray with Pam.
- Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
- Put milk in another shallow pie plate.
- Coat each eggplant slice in milk, then in cornmeal and flour mixture.
- Place breaded eggplant on the baking pan. Spray the slices with Pam.
- Bake for 15 minutes.
- Take out of oven and turn slices over.
- Bake for 10 more minutes. Take out. Cover and keep warm.
- In medium saucepan add diced tomatoes, mushrooms with liquid. Heat.
- Add 1 tsp flour to 1/4 cup milk. Stir. Add any leftover milk and breading mix. Wisk to mix until blended. Add sugar or Splenda.
- Slowly stir in to tomato mushroom mixture and stir until thickened.
- Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.
Nutrition Facts : Calories 136.9, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.3, Sodium 327.7, Carbohydrate 26.7, Fiber 5.4, Sugar 4.6, Protein 5.1
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