Eggplant, also known as Aubergine, is technically fruit. Actually eggplant is a berry, just like blueberries, watermelon, and tomatoes. Gastronomically though, we think of it and use like a vegetable.
Eggplant comes in a variety of sizes, shapes, and colors, but they most commonly have deep purple skin and a teardrop-like shape. Eggplants contain a rare antioxidant that’s also a potent inflammation fighter, which also helps absorb iron in the body. So it’s really good for you!
Eggplants fat shape and meaty texture make them ideal for slicing, grilling and roasting. They’re also about 80 to 90 percent water. Salting and pat-drying an eggplant helps draw out excess moisture before cooking. Eggplants have a spongy texture that absorbs fats and flavors, but only when slightly dehydrated. So, sprinkle some salt on both sides of each slice and let them sit on the counter for up to an hour. Then be sure to pat the eggplant dry just before cooking.
Fried eggplant makes a great appetizer or side dish. You can even serve it over Marinara sauce with pasta.
You’re gonna love it!
Prep Time: 35 Minutes
Serves: 4-6
Recipe Ingredients:
2 Small eggplants
1 Cup all purpose flour
4 Eggs, lightly beaten
1 1/2 Cups Panko or bread crumbs
1 Teaspoon salt
1 Teaspoon pepper
1 Teaspoon garlic powder
1 Tablespoon Herbs de Provence or your favorite dried herb mixture
2 Cups vegetable oil for frying
Recipe Steps:
Set-up bowls for dredging.
Place flour, 1 teaspoon each salt and pepper, garlic powder, and dried herbs in a medium sized bowl. Mix with a fork or whisk.
In a separate bowl place lightly beaten eggs.
In a third bowl, place breadcrumbs.
Cut eggplant into 1/4 inch slices and lightly salt (sweat out extra moisture for up to an hour then pat dry.
Dredge each slice of eggplant, first through the flour mixture, then through the eggs, and finally, coat with breadcrumbs.
Transfer to a paper towel covered rack to dry slightly before frying.
Heat vegetable oil in a heavy frying pan to about 375 degrees.
Fry the eggplant, working in batches, about 1 minute per side, until golden brown.
Transfer to a paper towel lined baking sheet to cool slightly before serving.
Serve as a side dish, or over Marinara Pasta.