Fried Eggplant Recipe With Green Peppers And Tomatoes Food

FRIED EGGPLANT

Fried Eggplant image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

FRIED EGGPLANT

Fried Eggplant image

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

Ingredients

2 eggplant, about 3 lb. total
1 1/2 tsp. salt, plus more for seasoning
1 c. all-purpose flour
3 eggs
1/2 c. milk
3 1/2 c. panko breadcrumbs with Italian seasoning
1/2 c. grated parmesan cheese
1/2 tsp. ground black pepper
Vegetable oil, for frying
2 tbsp. chopped fresh parsley
Marinara or tomato sauce, for serving

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.

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