SIMPLE ITALIAN FRIED EGGPLANT
In FIVE EASY STEPS you can make this delicious, moist Simple Italian Fried Eggplant Recipe! This easy fried eggplant recipe comes out perfect every time! Gluten-free option in Recipe Notes.
Provided by Joanne Schweitzer
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
- Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
- Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
- When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
- Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.
Nutrition Facts : Carbohydrate 16 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 141 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, Calories 188 kcal, ServingSize 1 serving
FRIED EGGPLANT CUTLETS
A great snack or side dish or appetizer. Super easy and delicious!
Provided by Simple Italian Cooking Blog
Categories Side Dish
Number Of Ingredients 5
Steps:
- Wash your eggplant, and remove skin if concerned over the use of pesticides. If organic, there is no need to peel.
- Slice eggplant into 1/4 inch round slices and drain if you have the time. If draining, just lay slices in a strainer rather than cube them.
- Mix the breadcrumbs and Romano (or Parmesan) cheese in a bowl.
- Place the flour in a second bowl and mix the eggs in a third bowl. You can remove the yolks, and just use egg whites, but add in an extra egg.
- Pour in enough olive oil in a sauce pan so there is about 1/4 inch of olive oil in the pan. Heat to medium-high heat.
- Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil.
- Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip.
- Cook for about 1 minute more.
- Remove each slice from the pan and place on a paper towel (on a plate) to let the oil drain.
- Continue the process until all slices are used. Add more oil if needed during the process.
- Serve warm.
ITALIAN EGGPLANT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.
ITALIAN FRIED EGGPLANT
Make and share this Italian Fried Eggplant recipe from Food.com.
Provided by darrel20
Categories Vegetable
Time 40m
Yield 12 , 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat cooking oil until hot. Put eggs and flour in separate bowls. Dip each eggplant slice, first in the flour, then in the eggs, until throughly covered on both sides. Place each eggplant slice in the pan and cook until golden brown. Place eggplant slices in baking pan. Top each with marinara sauce and bake for 10 minutes. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 832.8, Fat 60.4, SaturatedFat 9.3, Cholesterol 99.1, Sodium 266.8, Carbohydrate 60.4, Fiber 7.2, Sugar 6.4, Protein 14
ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)
Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!
Provided by ChefRed
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
- In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
- In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
- Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
Nutrition Facts : Calories 638.1, Fat 57.1, SaturatedFat 7.9, Cholesterol 46.7, Sodium 935.8, Carbohydrate 29, Fiber 10.3, Sugar 7.6, Protein 7.1
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