Aunt Janes Eggplant Fingers Recipes
CRISPY EGGPLANT (AUBERGINE) FINGERS
Make and share this Crispy Eggplant (Aubergine) Fingers recipe from Food.com.
Provided by Just Cher
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel eggplant, cut into finger-size strips.
- Combine next 5 ingredients, stir well.
- Roll eggplant strips in breadcrumb mixture, dip in egg mixture, and roll again in breadcrumbs.
- Fry in hot oil 375 degrees until golden brown.
- Drain on paper towels.
- Serve with your favorite warm marinara sauce.
Nutrition Facts : Calories 124.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 76.2, Sodium 541, Carbohydrate 14.9, Fiber 3.8, Sugar 3.1, Protein 7.2
AUNT JANE'S EGGPLANT FINGERS
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Aunt Jane.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 1h5m
Yield 100 strips
Number Of Ingredients 6
Steps:
- Peel eggplants and cut into 1/2 inch strips.
- Heat oil in deep fat fryer to 375 degrees.
- Dip eggplant strips into milk, then flour. Then dip into milk again and finally into bread crumbs.
- Fry about 12 at a time for 4 minutes. Drain on paper towels.
- Serve sprinkled with powdered sugar.
Nutrition Facts : Calories 25.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.7, Sodium 22.4, Carbohydrate 4.6, Fiber 0.5, Sugar 0.4, Protein 0.9
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CRISPY EGGPLANT FINGERS - YUMMY KITCHEN
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Servings 6Estimated Reading Time 2 minsCategory Vegetable Recipes
- In a separate bowl, crack and whisk the egg. Season with paprika, salt and pepper to taste. Mix well then Set aside.
- BREADING: Dip the eggplant fingers to the egg mixture, then coat with cornstarch. Dip it back to the egg mixture, then to the breadcrumbs. For crispier texture, you may double dip in the cornstarch (dip in cornstarch twice from the egg mixture).
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