Fried Eggplant Recipe
This fried eggplant recipe is the perfect easy appetizer to make when eggplants are at their peak in the late summertime. You can also serve them topped with a luscious, light tomato coulis and make a meal on them.
Fried Eggplant Recipe Notes
Although I'm not amongst them, some people find that eggplant has an objectionable, bitter taste. To help with this, use small, young eggplant with firm flesh which are said to be less bitter then their older counterparts.
You can also try using salt to leech out some of the juices. To do this, slice the eggplant and place them in a colander. Toss them with a couple of tablespoons of salt until they are all coated. Allow the eggplant to sit for 30 minutes in the sink or over a plate, then rinse very thoroughly with water and pat dry with paper towel.
Eggplant is a sponge for oil, but you can make this fried eggplant recipe a little lighter by making sure you've properly prepared the slices before frying them. Be sure each slice is well covered with breadcrumbs, and allow them to sit for a while in the refrigerator. This gives the coating time to "set" and it will then form a more effective barrier against the oil.
For me, the biggest challenge with this fried eggplant recipe is deciding what to serve with it. Although the French will eat them with fish or meat, I just feel like that is too much. I found the perfect solution in serving them on a bed of lamb's lettuce with an accompaniment of brown rice. Top this with this homemade tomato sauce recipe and plain yogurt and you'll have a delicious and satisfying vegetarian meal.
Prep time: 30 min
Makes about 24 slices or 4 servings
- 1 1/2 pounds eggplant - 2 small ones perhaps
- 1 cup flour or corn starch
- 3 eggs
- 1/4 teaspoon pepper
- 2 cups bread crumbs
- Cooking oil, such as canola
- Finishing salt (fleur de sel or similar)
- Slice the eggplant in 1/3 inch thick round slices. Place the flour or corn starch in a bowl. In another bowl, beat the eggs with the pepper. Place the bread crumbs in a third bowl.
- Dredge the eggplant slices in the flour or corn starch, turning several times to coat thoroughly. Shake off any excess. It's a little less messy if you coat all of the eggplant slices with the flour or corn starch before moving on to the next step.
- Now dip each piece of eggplant in the egg. Once again, it is a little less messy if you do all of the slices before moving on.
- Dip each piece of eggplant in the bread crumbs, turning several times and ensuring that the eggplant is completely covered with crumbs.
- You can place all of the coated slices on a plate and store in the refrigerator until you are ready to fry.
- Pour 1/2 inch of oil into a large, sturdy frying pan and heat it to about 375°F. Carefully, place as many eggplant slices as will fit without crowding into the hot oil. Fry for two minutes on each side, turning carefully with a pair of metal tongs. Remove slices with the tongs and drain on paper towel to absorb some of the grease. Place the fried slices on an oven proof serving dish and keep them in a warm oven (350° F) while you fry the rest.
- Sprinkle with the finishing salt and eat hot.
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