Can i fry eggplant

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. All Rights Reserved. Easy Fried Eggplant. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Easy Fried Eggplant Anthony Montagna. Easy Fried Eggplant Kellygrrrl. Easy Fried Eggplant spgeti. Easy Fried Eggplant Molly. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified.

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This recipe was pretty good. However, I suggest to not use plain bread crumbs. There are three types of frying: pan-frying where the pan is barely covered with oil — good for delicate things like crab cakes or thin cutlets of chicken or pork; deep frying in several inches of oil — good for items like French fries and doughnuts; and shallow-frying which is a happy medium — good for things like bone-in chicken , Hot Water Cornbread , and this eggplant recipe.

Some home cooks like deep fried eggplant , and I find that does work well if you use a batter and chunks not slices of eggplant. Using a coating like a pancake or tempura batter, recipes for fried eggplant that incorporate deep frying yield a crispy but smooth exterior. Personally, I prefer some additional texture on my eggplant, one only achieved with a proper breading and coarse bread crumbs, and that technique works much better with the shallow frying method.

One side of the eggplant is always in contact with the hot pan which helps sear the cooking side and creates a covetable crust. The breading can make or break a recipe. Using panko breadcrumbs too, rather than making fried eggplant without breadcrumbs , actually complements the texture of the tender eggplant.

The first step is dusting the eggplant with cornstarch to give the rest of the breading something to cling to. Cornstarch also has a finer texture which means it covers the surface area more completely and helps the egg stick practically everywhere. Be sure to salt your eggs first, by the way, since the salt helps break down proteins and thin the eggs a bit, making it coat the eggplant a little more easily.

The eggs help adhere the panko to our eggplant slices, and I like to use pre-seasoned to add extra herbs and spices. Do NOT skip this step. I also suggest using a straight-sided pan since fishing the fried bits out of a rounded-edge pan can be tricky business, especially if you want to avoid oil spillage and stovetop fires. I use a vegetable or other neutral-flavored , high smoke point oil for this recipe so you can keep it safely at about degrees. Hot oil forces the moisture steam out of the eggplant which helps prevent oil from moving into the eggplant.

Expect to see lots of tiny bubbles surrounding the eggplant as soon as you drop the slices into the skillet. Drain on paper towels before serving, both to catch greasy drops and to wick away any excess moisture. I get asked this question a lot because I think many people assume you do, but I actually prefer to fry my eggplant with the skin on.

Most of those vitamins and minerals I mentioned earlier are trapped inside that deep purple coating, and the skins of young eggplant will be perfectly tender after cooking. I sprinkled the eggplant slices with a bit of water before adding salt. Weighted the slices using a heavy plate, for about 20 min.

Otherwise followed recipe exactly. Served over Ina Garten's lemon capellini. Garnished with some crispy prosciutto cook a couple of slices in a light wash of olive oil over medium high heat, drain and then crumble , chopped basil, and lemon wedges. Hubby also likes to sprinkle crushed red pepper over it.

Honestly, try it this way. You'll love it! These were exceptional! Soaking the eggplant in the salt water made all the difference in the world. Eggplant was super crispy but very light and not at all greasy. I did substitute panko bread crumbs. Finally, eggplant that does not go limp and soggy! Delighted with the results. Thank-you so very much. My Mom made the best fried eggplant in the world. Ingredients g 3 medium eggplants diced.

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