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Fried Eggplant

Enjoy this recipe for crispy and tasty fried eggplant to treat your taste senses. These golden-brown eggplant slices are guaranteed to be a favorite at your table, regardless of whether you’re a vegetarian or just in the mood for a tasty side dish. To get the ideal crispy texture and delicious flavor, adhere to our step-by-step instructions.

Tasting Notes

The Fried Eggplant boasts a satisfying crunch on the outside while maintaining a tender and succulent interior. The subtle bitterness of the eggplant is complemented by a seasoned coating, creating a mouthwatering combination of flavors. This dish pairs exceptionally well with a side of marinara sauce or a creamy garlic aioli.

Ingredients

  • 1 large eggplant, thinly sliced into rounds
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying

Kitchen Equipment

  • Frying pan
  • Tongs
  • Paper towels
  • Mixing bowls
  • Whisk

Instructions

  1. Prepare the Eggplant:
    • Wash and dry the eggplant. Cut it into thin rounds, about 1/4 inch thick.
  2. Create the Dredging Station:
    • In one bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt, and pepper.
    • In another bowl, whisk together the eggs and milk.
  3. Coat the Eggplant:
    • Dip each eggplant slice into the flour mixture, ensuring it’s evenly coated.
    • Next, dip the coated slice into the egg mixture, covering it completely.
  4. Fry the Eggplant:
    • Heat vegetable oil in a frying pan over medium heat.
    • Carefully place the coated eggplant slices into the hot oil and fry until golden brown on both sides. This should take about 2-3 minutes per side.
  5. Drain and Serve:
    • Remove the fried eggplant slices and place them on a paper towel-lined plate to drain excess oil.
    • Serve hot and enjoy!

Pro Tips

  • Ensure the oil is hot enough before frying to achieve a crispy texture.
  • Place the fried eggplant on a wire rack after draining to keep them crispy.

Variations

  • Add grated Parmesan cheese to the flour mixture for a cheesy twist.
  • Experiment with different seasonings like cayenne pepper or Italian seasoning for unique flavor profiles.

FAQs

Can I bake the eggplant instead of frying?

Yes, you can bake the eggplant slices at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Can I prepare the eggplant in advance?

While it’s best served fresh, you can partially cook the slices, let them cool, and then finish frying when ready to serve for a crispier result.

Yield: 4 servings

Fried Eggplant

fried eggplant
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 large eggplant, thinly sliced into rounds
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying

Instructions

1. Prepare the Eggplant:

  • Wash and dry the eggplant. Cut it into thin rounds, about 1/4 inch thick.

2. Create the Dredging Station:

  • In one bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt, and pepper.
  • In another bowl, whisk together the eggs and milk.

3. Coat the Eggplant:

  • Dip each eggplant slice into the flour mixture, ensuring it's evenly coated.
  • Next, dip the coated slice into the egg mixture, covering it completely.

4. Fry the Eggplant:

  • Heat vegetable oil in a frying pan over medium heat.
  • Carefully place the coated eggplant slices into the hot oil and fry until golden brown on both sides. This should take about 2-3 minutes per side.

5. Drain and Serve:

  • Remove the fried eggplant slices and place them on a paper towel-lined plate to drain excess oil.
  • Serve hot and enjoy!

Nutrition Information:

Yield:

4 servings

Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 2gCholesterol: 90mgSodium: 400mgCarbohydrates: 30gFiber: 5gSugar: 3gProtein: 7g
Fried Eggplant

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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