Southern Deep Fried Eggplants Recipes

FRIED EGGPLANT

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.

FRIED EGGPLANT SOUTHERN STYLE RECIPE - (4.2/5)

Steps:

• 1. Cut eggplant into 1/3 inch slices. 2. Season with salt. 3. Place eggplant slices in colander to drain for 20 minutes. 4. In a shallow dish, whisk egg and buttermilk. 5. On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper. 6. Press eggplant slices between paper towels to remove excess moisture. 7. In heavy skillet, heat 1-inch oil to 350 F. 8. Dip eggplant in egg, mixture dredge in cornmeal mixture. Shake off excess. 9. Fry eggplant 2 minutes, turn and fry 1 minute. Eggplant should be golden brown. 10. Drain excess oil, place on paper towels. 11. Season with salt and pepper. 12. Serve immediately.

PAN-FRIED EGGPLANT

Steps:

• Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
• Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

DEEP FRIED EGGPLANT

Steps:

• Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
• Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
• In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

FRIED EGGPLANT

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 EGGPLANT FRIES

Steps:

• Peel the eggplant using a sharp knife or vegetable peeler. Slice it into 1/4-inch-thick sticks about 3 inches in length.
• Put about 2 inches of oil in a deep, heavy saucepan and heat to 370 F (188 C).
• Put the flour in a shallow bowl. In another bowl, beat the egg with the water. Put the breadcrumbs in a third bowl.
• Sprinkle the eggplant pieces lightly with salt and freshly ground black pepper.
• Roll the eggplant pieces in the flour, shake off any excess, and then dip into egg mixture. Let excess egg drip off before rolling the strips in the breadcrumbs to coat.
• Fry the coated eggplant pieces in the hot oil until golden brown, about 2 to 3 minutes, turning them as they cook.
• Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt. Serve hot with lemon halves or a dip, if desired.

DEEP-FRIED EGGPLANT

Steps:

• Peel eggplants and cut each crosswise into 3/4-inch-thick slices. Cut slices into sticks, each about 3/4 inch wide. There should be about 6 cups.
• Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
• Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
• Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
• Heat oil in a deep fryer or kettle to 375 degrees. Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown. Drain thoroughly. Repeat, deep-frying with remaining eggplant. Serve hot.

EASY FRIED EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. 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 towels.

CRISP FRIED EGGPLANT

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.

DEEP-FRIED EGGPLANT

Steps:

• Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
• Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
• Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
• Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.