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.
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.
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
THE FRANKIES' FRIED EGGPLANT SANDWICH
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor - and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It's not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead - the eggplant can be cooked a few days in advance - you'll be in for a feast.
Provided by Melissa Clark
Categories lunch, main course
Time 3h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.
- While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes' firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.
- Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.
- Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
- Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn't hot enough.
- Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.
- Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 49 grams, Carbohydrate 18 grams, Fat 64 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 983 milligrams, Sugar 11 grams, TransFat 0 grams
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
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
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.
EGGPLANT SANDWICHES
Provided by Food Network
Time 50m
Yield 2 dinner servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
- Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
- Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.
GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES
We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.
Provided by Crabbycakes
Categories Lunch/Snacks
Time 30m
Yield 2 Sandwiches
Number Of Ingredients 6
Steps:
- Prepare a moderately hot grill.
- On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
- Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
- Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
- Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.
GRILLED EGGPLANT SANDWICH
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
- Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.
Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g
"EGGPLANT (AUBERGINE) PARMESAN" SANDWICHES
This is a fusion recipe my mother invented when we were growing up. She wanted an eggless method for "breading" the eggplant and therefore made Indian-style pakoras (fritters) from slices of skinny chinese eggplant, then baked them into a yummy casserole with cheese and marinara sauce, which was then served warm in fresh sub rolls. It is always a big hit with our relatives and friends. I enjoy these with a handful of potato chips tucked into my freshly made sandwich.
Provided by Mrs Joshi
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chickpea flour, salt and pepper together in a medium mixing bowl.
- Whisk in enough water (little by little) until the mixture's consistency resembles a thick pancake batter.
- Heat oil in a pan for deep frying.
- Dip a few eggplant slices in the batter to coat them, then carefully drop them into the oil and fry till golden and crispy. Drain on a paper towel-lined pan.
- Repeat with the remaining eggplant slices, working in batches, until all are fried. Note: The batter may thicken upon standing, so add a little water to thin it as you go, if required.
- While the eggplant fritters are cooling, preheat the oven to 350 degrees Farenheit.
- Grease (or coat with nonstick spray) an 8x8 oven-safe baking dish.
- Put a 1/4 inch layer of marinara sauce in the bottom of the dish.
- Add a single layer of eggplant slices.
- Top with another layer of sauce, then a few sprinkles of parmesan, a sprinkle of crushed red pepper and/or jalapenos (if using), and a layer of shredded mozzarella.
- Repeat layers as above until all the eggplant slices are used, or the pan is full (whichever happens first). Leftover slices can be enjoyed plain with marinara sauce for dipping, or frozen for use when making this casserole again.
- Top the final layer with additional sauce and mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Allow to cool slightly.
- Split the rolls lengthwise, leaving a closed edge or "hinge" on one side.
- Spoon about 1/2 cup of the eggplant casserole into each roll (can be more or less depending on the size of your rolls).
- Serve with potato chips.
- Notes: The egplant fritters can be made in advance and frozen until you are ready to make the casserole. The baked casserole can also be frozen in smaller portions and reheated to make just one or two sandwiches.
- The measurements listed are approximate -- you may not end up using the entire quantity of cheese or sauce, for example, or, depending on your eggplant size, you may want to use a 9x13 pan instead of 8x8.
Nutrition Facts : Calories 769.5, Fat 25.2, SaturatedFat 10, Cholesterol 50.3, Sodium 2060.2, Carbohydrate 102.4, Fiber 17, Sugar 30.8, Protein 36
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.
FRIED EGGPLANT (AUBERGINE) 'SANDWICHES'
These are fantastic! Vegetarians/Lovers of vegetables (and cheese) will be very, very happy. The prep time includes 1/2 an hour of salting and draining the eggplant.
Provided by evelynathens
Categories Lunch/Snacks
Time 57m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Lightly salt the eggplant rounds and put them in a colander to drain.
- Mash together ricotta, cream cheese and Parmesan with a fork.
- Mix in the all the pepper cubes.
- Season lightly with salt and generously with freshly ground pepper.
- Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a 'sandwich'.
- Heat approximately 1 ½- 2 inches oil in large skillet.
- Put flour on a plate and on another, the breadcrumbs.
- Dip the 'sandwiches' first in the flour, then in the beaten egg, and finally in the breadcrumbs.
- Fry until golden-brown, turning over when bottom side is done.
- Drain on paper toweling.
- Serve hot with Basil Sauce.
- To make Basil Sauce: Combine all sauce ingredients; season to taste.
Nutrition Facts : Calories 441.3, Fat 27.9, SaturatedFat 16.5, Cholesterol 192, Sodium 413.6, Carbohydrate 28, Fiber 10.9, Sugar 14, Protein 23.9
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