Crisp Fried Eggplant Recipes

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BEST CRISPY FRIED EGGPLANT RECIPE



Best Crispy Fried Eggplant Recipe image

These fried eggplants are so crispy on the outside and so juicy on the inside. Really quick and easy recipe. Great side dish or appetizer for the weekend or holidays. A must try recipe!

Provided by TheCookingFoodie

Categories     Find Vegetarian Recipes     Side Dishes     Appetizers     Dinner Recipes     Lunch Recipes     Christmas Recipes     Thanksgiving Recipes

Yield 6

Number Of Ingredients 7

1 large eggplant
1 cup (100g) breadcrumbs
1/3 (50g) sesame seeds
2 eggs
Salt
Pepper
Vegetable oil for frying

Steps:

  • 1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in large skillet over high heat. 5. 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 towel.

CRISP FRIED EGGPLANT



Crisp Fried Eggplant image

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Categories     Appetizer     Side     Fry     Quick & Easy     Eggplant     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish or first course

Number Of Ingredients 8

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
N/A coarse salt
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired

Steps:

  • Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

FRIED EGGPLANT



Fried Eggplant image

Fried eggplant is hard to resist! A light breading and quick dip in the fryer makes this summer vegetable decadently crispy and meltingly tender.

Categories     spring     Summer     Sunday lunch     appetizers     comfort food     fried     side dish

Time 1h30m

Yield 6-8 servings

Number Of Ingredients 11

2 eggplant, about 3 lb. total
1 1/2 tsp. salt, plus more for seasoning
1 c. all-purpose flour
3 eggs
1/2 c. milk
3 1/2 c. panko breadcrumbs with Italian seasoning
1/2 c. grated parmesan cheese
1/2 tsp. ground black pepper
Vegetable oil, for frying
2 tbsp. chopped fresh parsley
Marinara or tomato sauce, for serving

Steps:

  • Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
  • Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture.
  • Preheat the oven to 200°.
  • Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350 degrees). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
  • Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.

CRISPY FRIED EGGPLANT (AUBERGINE)



Crispy Fried Eggplant (Aubergine) image

Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.

Provided by evelync

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 7

1 eggplant
2 eggs
1/2 teaspoon salt
fresh breadcrumb
1 tablespoon parmesan cheese
1/2 cup cornstarch
oil

Steps:

  • 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.

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