Deep-Fried Eggplant
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- medium-size eggplants, about Ā¾ pound each
- egg, lightly beaten
- 3tablespoons cold water
- Ā½teaspoon finely chopped fresh rosemary, or half that amount dried
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons freshly grated Parmesan cheese
- Ā½cup flour
- 2cups fine fresh bread crumbs
- 6cups corn, peanut or vegetable oil
Nutritional analysis per serving (4 servings)
335 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 373 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Peel eggplants and cut each crosswise into Ā¾-inch-thick slices. Cut slices into sticks, each about Ā¾ inch wide. There should be about 6 cups.
- Step 2
Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
- Step 3
Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
- Step 4
Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
- Step 5
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.
Private Notes
Comments
You donāt need to deep fry. You can just do a half inch of oil in a skillet and flip them over as they brown. I then put them in the oven at 350 for 10 minutes, just to make sure they were cooked through. I served them with horseradish sauce. Yummy.
I just made these and they were very good. When the directions say "drain thoroughly," what does this mean? I drained them on a wire rack. Should I have drained them on paper towels.
This digitized version omits the amounts of the first two ingredients. I looked up the original version online, and it calls for 2 eggplants and 1 egg.
I prepared this as written.....Except I dusted the eggplant discs in cornstarch because I think it sticks to vegetables or cheese (Camembert) better than flour and makes the deep fried breading more crisp....crispier....or crunchierš. I served this with Marcella Hazan's tomato, butter, onion sauce for dipping....nice, meat free meal that will become a comfort food standard for me. The best part is the leftover eggplant will become eggplant parmesan tomorrow using hazan's sauce and mozarella.
Advertisement