eat to 350 degrees . Season eggplant slices with salt and pepper
Sprinkle eggplant with salt. Set aside for
Peel eggplant, and cut lengthwise into eight
shallow bowl. Dip the eggplant slices into beaten egg, then
Cut eggplant halves crosswise into 1/2 inch slices.
Combine cracker crumbs, parsley, salt, and pepper.
Dip eggplant into egg mixture.
Coat with crumb mixture on both sides.
Heat oil in large frying pan.
When hot, add eggplant slices, a few at a time.
Cook about 2 to 3 minutes per side, turning once, until golden.
Drain on paper towels or absorbent brown paper.
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Pare eggplant; cut in half lengthwise, then cut crosswise, making 1/2-inch thick slices.
Combine egg and water.
Dip eggplant in egg mixture, then in mixture of bread crumbs, salt and pepper.
Cook eggplant in hot oil for 2 to 3 minutes.
Drain on paper towel.
Makes 4 to 6 servings.
Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.
ot sauce.
Dip the eggplant slices first into the cornmeal
eat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on
Halve eggplant lengthwise, then cut crosswise into 1/2-inch slices.
Combine egg and 1 tablespoon water.
Combine crackers, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Dip eggplant into egg mixture, then into cracker mixture.
Cook in hot oil until tender and golden (2 to 3 minutes per side).
Drain on paper towel and serve.
Sift together cornmeal, flour, salt and pepper.
Stir in cheese.
Beat egg and water.
Cut eggplant into 1/2 inch slices.
Roll in breading.
Dip into egg mixture.
Roll again in breading.
Pan fry in butter over medium heat about 5 minutes per side.
Turn only once.
lace flour in a shallow pan.
Place the almondine breading
re being pan fried or deep fried.
The squash and eggplant can also
Cut each eggplant into thirds lengthwise. Cut a
edium flame.
Add the eggplant slices to the hot oil
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
nd stir and stir.
EGGPLANT: In a gallon size zip
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.
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).