Here are 2 delicious, but simple recipes for fried eggplant, along with a homemade marinara sauce for dipping. The first recipe dredges seasoned eggplant slices in flour, egg and bread crumbs. The breaded slices are immersed in hot oil until golden brown. The second recipe dredges seasoned eggplant slices in a mixture of cornmeal, garlic salt, and white pepper. The coated slices are sautéed in hot oil until golden brown and tender. Grated fresh Parmesan cheese tops this hot dish.
To go with the deed fried goodies is a quick and easy marinara sauce that is ready to serve in less than half an hour.
Freshly cut eggplant can be bitter. One way to lessen the bitterness is to place the slices in a colander, sprinkle lightly with salt and allow the excess liquids to drain off. Pat dry.
Deep Fried Eggplant
1 Large Eggplant, peeled and cut into ¼-inch thick sticks
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/4 cup All-Purpose Flour
1 Large Egg
2 tablespoons Whole Milk
1/4 cup fine Unseasoned Bread Crumbs
Vegetable or Canola Oil, for frying
1. Preheat oil in deep fryer to 375 F.
2. Add the egg and whole milk to a small bowl. Beat with a fork to combine.
3. Season with coarse salt and fresh ground black pepper.
4. Dredge the sticks in flour. Dip in egg and milk mixture.
5. Dredge in unseasoned bread crumbs.
6. Carefully add to deep fryer in small batches. Remove when golden brown and cooked through.
7. Drain on paper towels. Serve hot.
1 Large Eggplant, peeled and cut into ½-inch thick strips
1 teaspoon Coarse Salt
3/4 cup Cornmeal
1/4 teaspoon White Pepper
1/8 teaspoon Garlic Powder
1/4 cup grated Fresh Parmesan Cheese
1. Preheat vegetable oil in large skillet. Heat the oil over medium high heat until hot, but not smoking.
2. Add cornmeal, white pepper, and garlic powder to shallow bowl.
3. Dredge sticks in cornmeal mixture.
4. Sauté breaded sticks in hot oil, turning once.
5. Drain on paper towels.
6. Sprinkle with grated Fresh Parmesan cheese.
1/2 cup Extra Virgin Olive Oil
1/2 cup chopped White Onion
1/4 cup chopped Fresh Garlic
1 teaspoon Coarse Salt
1 teaspoon Granulated Sugar
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Dried Basil
1 (28 ounces) can Diced Tomatoes
1 (28 ounces) can Pureed Tomatoes
1. Add olive oil to large saucepan.
2. Sauté onion and garlic until onion is tender.
3. Season with salt, sugar, fresh ground black pepper and dried basil.
4. Stir in diced and pureed tomatoes.
5. Simmer 15 minutes.
A cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.
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