Spicy Cajun Deep Fried Eggplant
Ready In: 50 mins
Serves: 2-3
Ingredients
- 1 large eggplant, cut into 1/8 inch slices
- 2 eggs, lightly beaten
- 1⁄2 cup milk
- 3 drops hot sauce (Tabasco)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1 teaspoon cayenne pepper (to taste)
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1⁄2 cup cornmeal
- 1⁄2 cup parmesan cheese
- vegetable oil (for deep frying)
Directions
- In a bowl, combine the Parmesan cheese, the cornmeal, and the spices. Whisk to combine. In a second bowl, whisk together the eggs, the milk, and the hot sauce.
- Dip the eggplant slices first into the cornmeal mixture, then into the egg mixture, then back into the cornmeal mixture. Place on a metal baking sheet.
- Heat the oven to 200°F Place an empty baking sheet in the oven.
- Meanwhile, in a large, heavy (cast iron is best) skillet, heat 2 – 3 inches of vegetable oil over medium high heat to 350°F If the oil begins to smoke, remove the skillet from the heat until it cools down slightly.
- With tongs, carefully drop 3 - 5 of the coated eggplant slices into the hot oil. Do not overcrowd or the eggplant will simmer and not crisp up. Cook the eggplant until golden, then carefully turn over, about 2 minutes on each side.
- Drain briefly on paper towels. To keep warm until serving, place the fried eggplant slice in a single layer on the baking sheet in the oven.
- Allow the oil to return to 350°F before frying up the next batch.
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