Peel eggplant, and cut lengthwise into eight
eat to 350 degrees . Season eggplant slices with salt and pepper
Sprinkle eggplant with salt. Set aside for
ot sauce.
Dip the eggplant slices first into the cornmeal
eat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
Cut each eggplant into thirds lengthwise. Cut a
edium flame.
Add the eggplant slices to the hot oil
Preheat oil in pan on medium till a splash of water sizzles on it.
Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
Skake it up well.
Lightly beat eggs in a bowl.
Dip eggplant slices in egg and add to bag about 3-4 at a time.
Shake them up good.
Place battered slices in hot oil.
flip after 2 minutes.
Remove when browned on both sides, about 4 minutes total.
Continue until all slices are done.
I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
nd stir and stir.
EGGPLANT: In a gallon size zip
shallow bowl. Dip the eggplant slices into beaten egg, then
Place eggplant on paper towels; cover with
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
n the 3rd.
Cut eggplant in 1/4 inch thick
Spread each slice of eggplant on both sides with mayonnaise. Dip each slice into a mixture of crumbs and cheese so that they are well coated on both sides. Place the eggplant slices on a greased cookie sheet and bake at 400 degrees until golden brown, about 20 minutes. Carefully turn and brown the other side.
Peel and slice eggplant.
Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter.
(The batter should be a little thinner than for fried cornbread.)
Dip eggplant slices in batter, making sure each side is completely covered.
Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil.
Fry until brown.
For the fresh herb sauce, process herbs, olive oil, garlic, and lemon peel and juice until smooth. Season to taste.
Season flour with salt and black pepper. Toss eggplant slices in flour, shaking away excess.
Heat vegetable oil in medium saucepan or wok on medium heat. Deep-fry eggplant in batches until browned and tender. Remove from pan and drain on paper towels. Serve drizzled with herb sauce.
Cut eggplant into 1cm/ 1/2 inch slices.
Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
Wipe slices dry on paper towels.
Beat egg lightly in bowl with milk, spice and seasoning.
Spread cornmeal on a plate.
Heat oil for frying.
Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
Drain on kitchen paper and keep warm until all slices are fried.
Serve hot.
Slice eggplant 1/2-inch thick and slice again to make 1/2 x 3-inch sticks.
Place eggplant on paper towels; sprinkle with 1 teaspoon salt and let sit for 20 minutes.
Combine flour, 1 teaspoon salt and pepper in paper bag.
Add eggplant and shake to coat slices with flour.
Heat 1 1/2-inches oil in skillet until very hot.
Fry eggplant until golden brown (do not crowd them; fry in batches if necessary).
Drain on paper towels; sprinkle with salt.
Serve immediately.
Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.