Community Pick
Crispy Fried Eggplant (Aubergine)
photo by leithead
- Ready In:
- 14mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 eggplant
- 2 eggs
- 1⁄2 teaspoon salt
- fresh breadcrumb
- 1 tablespoon parmesan cheese
- 1⁄2 cup cornstarch
- oil
directions
- 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.
Reviews
-
Perfect Eggplant! Just what I was looking for. I made it on Saturday night, planning to assemble it into eggplant parmagiana today. Good thing I tripled the recipe and cooked up 3 eggplants. My kids....yes KIDS....could not get enough of the freshly fried eggplant. I think they ate 1 whole eggplant between them, including my picky 7 year old. I used Italian Breadcrumbs, not fresh. I cooled the fried eggplant slices and stored them in ziploc bags until today and went ahead with my parmagiana plan. With the cheese and sauce, you could not tell the eggplant was not made fresh today. Everyone raved. The one suggestion I would make it to salt the eggplant for an hour, then rinse and pat dry. This sweats out the bitter juices and condenses the air pockets in the vegetable, so it absorbs less oil. Yes, it is an extra step....but it is worth it. Thanks for the recipe!
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evelync, these are wonderful! I think the fresh rather than dry bread crumbs is very important. I've always used dry and my eggplant never came out as gorgeous as these. I'm sure the cornstarch must have something to do with it all as well. Thank you for all your helpful lhints.<br/><br/>My apologies for initially giving someone else credit for your recipe.
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RECIPE SUBMITTED BY
evelync
Canada