Southern Battered Eggplant Aubergine Food

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

OVEN FRIED EGGPLANT (AUBERGINE)

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.

EASY FRIED EGGPLANT

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.

PAN-FRIED EGGPLANT

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.

FRIED EGGPLANT SOUTHERN STYLE RECIPE - (4.2/5)

Steps:

• 1. Cut eggplant into 1/3 inch slices. 2. Season with salt. 3. Place eggplant slices in colander to drain for 20 minutes. 4. In a shallow dish, whisk egg and buttermilk. 5. On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper. 6. Press eggplant slices between paper towels to remove excess moisture. 7. In heavy skillet, heat 1-inch oil to 350 F. 8. Dip eggplant in egg, mixture dredge in cornmeal mixture. Shake off excess. 9. Fry eggplant 2 minutes, turn and fry 1 minute. Eggplant should be golden brown. 10. Drain excess oil, place on paper towels. 11. Season with salt and pepper. 12. Serve immediately.

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.

EASY BEER-BATTERED CHINESE EGGPLANT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Peel and cut eggplants into spears.
• Combine flour, beer, egg, garlic salt, salt, and pepper together in a medium bowl. Be careful pouring the beer, so it doesn't get too bubbly; this just helps it to mix better. Be sure to stir, not beat, really well, until batter is smooth.
• Working in batches, dip eggplant spears into the batter until coated, then place in the hot oil, making sure not to overcrowd. Fry in a single layer until batter is golden brown, 5 to 8 minutes per batch. Be sure to gently stir each batch about once every minute to be sure they cook evenly and keep from sticking together.
• Carefully remove from oil and place on a paper towel-covered plate. Allow to cool for a few minutes before serving.

SOUTHERN BATTERED EGGPLANT (AUBERGINE)

Steps:

• Slice eggplant, not too thin, and place in a colander.
• Salt and let stand for 20 minutes.
• Sift dry ingredients together.
• Combine milk and eggs; beat into dry mixture.
• Dip eggplant into batter and fry in oil at 375° until golden brown.
• Drain on paper towels, serve warm.

MY MAMA'S WEIRD EGGPLANT (AUBERGINE)

Steps:

• Before cooking, prick eggplant in several places.
• Micro wave about 5 minutes each on hi or until softish.
• Peel and place pulp in food processor.
• Process until smooth (set aside).
• Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
• Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
• Add at once to the skillet and bring to a boil.
• Stir in the pureed eggplant and simmer for 3 minutes.
• Remove from the heat and stir in the lemon juice and cilantro.

CRISPY OVEN-FRIED EGGPLANT

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.