A tried and true classic in my family, fried eggplant is a simple and delicious dish that’s easy enough to make on a weekday, but impressive enough to serve to any guest. Consisting of only 5 ingredients, this recipe can be put together in only a few steps and is delicious served over pasta, stacked and baked with mozzarella cheese and marinara sauce (eggplant parmigiana), or eaten on its own as an appetizer served with your favorite Italian red sauce.
EGGPLANT
Personally, I love to keep the skin on my eggplant as it helps to keep it a little more stable and firm, but if you prefer to remove the skin that will still work with this recipe, too.
BREADCRUMBS
Breadcrumbs are a great way to add texture to a dish, especially, when they are used as a coating and fried. I always like to add extra flavor by including some spices such as garlic powder, onion powder, parsley, red pepper flakes and fresh ground pepper. Also, if you’re like me (with an allergy to wheat), the gluten free breadcrumbs work just as well in this recipe.
Fried eggplant is delicious, filling, and gives you all the homecooked dinner feels in less than an hour, so be sure give this recipe a try.
I hope you enjoy— here’s to healthy living!
Supplies
– Carico 11” Ultra Tech II Pan
– 3 Medium Bowls
Ingredients
– 1 Eggplant
– 2 Cups Breadcrumbs (plain or seasoned)
– 2–3 Eggs, Whisked
– 1 Cup Water
– 1 Teaspoon Salt
– 1/2 Cup Olive Oil for Frying
Directions
1. Slice eggplant into 1/2-inch thick slices.
2. Place breadcrumbs into one bowl, whisked eggs into another bowl, and water with salt in the third bowl.
3. One at a time, dip each eggplant slice into the water, then coat completely in the egg mixture, and finally coat with breadcrumbs.
4. Place on plate or tray and set aside.
5. Heat oil in Ultra Tech II pan, enough to coat entire pan 1/8 inch, on medium heat for about 45–60 seconds.
6. When oil is hot, place 4 eggplant slices in oil and fry on each side for 1–2 minutes, or until golden brown.
7. If there isn’t any more oil in the pan, add more to ensure there is always full coverage of oil in the pan.
8. Set on a paper towel lined tray or plate to drain excess oil for another minute and serve with your favorite Italian red sauce.