Fried Eggplant
Delight in golden, crispy fried eggplant slices that combine a crunchy exterior with a tender interior, perfectly paired with marinara sauce and fresh garnishes.
Ingredients
Eggplant Preparation
- 1 large eggplant The main star of the dish, providing a soft texture.
- 1 tablespoon salt Draws out moisture, enhancing texture and flavor.
Coating Mixtures
- 1 cup all-purpose flour Light coating for the eggplant.
- 1 teaspoon onion powder Adds aromatic flavor to the coating.
- 1 teaspoon paprika Introduces a mild, smoky flavor.
- 2 large eggs Binds the coating together.
- 1 tablespoon Dijon mustard Imparts a subtle tanginess.
- 2 tablespoons heavy cream Optional ingredient for richness.
- 2 cups Panko breadcrumbs Creates a crispy texture.
- 1/2 cup parmesan cheese Adds nutty flavor to the coating.
- 1/4 cup parsley Fresh herby accent.
- 1 teaspoon garlic salt Enhances flavors.
- Vegetable oil for frying Vegetable oil Necessary for frying.
Instructions
Preparation
- Cut the eggplant into 1/4-inch slices and sprinkle with salt. Let them sit in a colander to drain excess moisture.
- In three separate shallow bowls, combine the flour mixture, egg mixture (with Dijon mustard and optional cream), and breadcrumb mixture.
- Thoroughly dry each eggplant slice with paper towels to remove excess moisture.
Coating and Frying
- Coat each slice in the flour mixture, dip it in the egg mixture, and finally cover it with breadcrumbs.
- In a skillet, heat vegetable oil over medium-high heat until it reaches 350°F.
- Fry the slices in batches for 2-3 minutes on each side until they are golden brown and crispy.
- Use a slotted spatula to remove the fried eggplant and place them on a cooling rack or paper towels to drain excess oil.
- Continue the process with the remaining slices until all are cooked.
- Enjoy the fried eggplant with marinara sauce, fresh basil, arugula, tomatoes, shaved parmesan cheese, or lemon slices as desired.
Notes
For the best results, ensure to salt the eggplant properly to remove moisture and minimize bitterness. Pat dry thoroughly after salting for optimal coating adherence. Serve immediately for the best texture, but can hold in the oven if making ahead.