A Word From The Cook
“Fried Eggplant makes a great appetizer, tapa course, or side dish. You can even serve it with Marinara sauce and pasta. I love it with Rosemary Grilled lamb & Fig Balsamic Reduction Sauce.”
- 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
- Step 1 – 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.
- Step 2 – Dredge the Eggplant
- Cut eggplant into 1/4 inch slices and lightly salt.
- 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.
- Step 3 – Fry and Serve
- 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. Serve once all eggplant is fried.