FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
AIR FRYER EGGPLANT FRIES
If you are watching your waistline and your calorie intake, these eggplant fries are a great alternative. Grease free and oil free, but just as tasty.
Provided by Yoly
Categories Appetizers and Snacks Cheese
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Slice eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry.
- Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Pour flour into a second shallow bowl. Beat eggs in a third bowl.
- Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Place on a plate and let rest for 5 minutes.
- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place eggplant sticks in basket, making sure they are not touching; cook in batches if necessary.
- Cook in the preheated air fryer for 8 to 10 minutes. Shake basket and continue cooking to desired crispiness, an additional 4 to 6 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 25.4 g, Cholesterol 97.6 mg, Fat 5.1 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 960 mg, Sugar 4.5 g
EGGPLANT FRIES
My kids love this snack-and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. -Mary Murphy, Atwater, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
PARMESAN EGGPLANT FRIES WITH BASIL KETCHUP
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 48 fries
Number Of Ingredients 17
Steps:
- For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week).
- For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet.
- Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl.
- Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry.
- Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup.
FRIED EGGPLANT
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
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.
GALATOIRE'S FRENCH FRIED EGGPLANT
Galatoire's Restaurant in New Orleans is more than just a place to eat. It's a place to see and be seen! I have never dined there without starting with a plate of fried eggplant. It's legendary! Serve with powdered sugar or garlic aioli.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into sticks.
- Salt and drain on paper towels for 15-30 minutes.
- Rinse and pat dry.
- Make a batter of milk, egg, salt and pepper.
- Dip eggplant sticks in batter, roll in flour and deep fry until golden.
Nutrition Facts : Calories 80.5, Fat 3.2, SaturatedFat 1.5, Cholesterol 59.3, Sodium 42.7, Carbohydrate 10, Fiber 4.7, Sugar 3.3, Protein 4.5
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