Best 4 Deep Fried Eggplant Recipes
Have you ever had fried eggplant? Eggplant is a delicious ingredient that can be used to make so many great dishes, but frequently people struggle to get it just right. This guide will teach you everything you need to know about how to deep fry eggplant, so you can make perfect fried eggplant every time. From choosing the right eggplant to selecting the proper oil, this guide has got you covered.
Check out the recipes below so you can choose the best recipe for yourself!
DEEP-FRIED EGGPLANT
This tasty recipe for deep-fried eggplant is from Curtis Stone's new cookbook, Cooking with Curtis.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
- Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
- Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
- Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.
DEEP FRIED EGGPLANT (AUBERGINE)
This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this "eggplant chips"! We dip these in marinara sauce.
Provided by Kaarin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
- Cut eggplant in 1/4 inch thick slices and then quarter slices.
- Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
- Dip in egg mixture, then press into bread crumbs.
- Transfer to a rack or paper towel to allow them to dry slightly.
- In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
- Fry the eggplant in batches for 1 minute on each side or until golden.
- Drain on paper towels; sprinkle lightly with salt before serving if desired.
- Serve with dipping sauce.
DEEP-FRIED EGGPLANT CROUTONS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
BEER BATTERED DEEP-FRIED EGGPLANT RECIPE - (4.2/5)
Provided by Tbird
Number Of Ingredients 9
Steps:
- In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt & pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Tips:
- Choose the right eggplant: Select small to medium-sized eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large, as they tend to have more seeds and a bitter taste.
- Slice the eggplant evenly: To ensure even cooking, cut the eggplant into uniform slices of about 1/4 to 1/2 inch thick. Thinner slices will crisp up more, while thicker slices will have a softer texture.
- Soak the eggplant slices in water: Soaking the eggplant slices in cold water for about 30 minutes helps to remove some of the bitterness and prevent them from absorbing too much oil during frying.
- Use a good quality oil: Choose a high-heat cooking oil with a neutral flavor, such as vegetable oil, canola oil, or grapeseed oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
- Fry the eggplant slices in batches: Do not overcrowd the pan when frying the eggplant slices, as this will cause them to steam instead of fry. Fry the slices in small batches to ensure that they get evenly browned and crispy.
- Drain the eggplant slices on paper towels: After frying, drain the eggplant slices on paper towels to remove any excess oil. This will help to keep them crispy.
Conclusion:
Deep-fried eggplant is a versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and can be customized with a variety of seasonings and toppings. Whether you prefer it crispy or soft, spicy or mild, there is a deep-fried eggplant recipe out there for everyone.
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