DEEP FRIED EGGPLANT RECIPE RECIPES

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DEEP-FRIED EGGPLANT RECIPE - NYT COOKING



Deep-Fried Eggplant Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

medium-size eggplants, about 3/4 pound each
egg, lightly beaten
3 tablespoons cold water
1/2 teaspoon finely chopped fresh rosemary, or half that amount dried
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
1/2 cup flour
2 cups fine fresh bread crumbs
6 cups corn, peanut or vegetable oil

Steps:

  • Peel eggplants and cut each crosswise into 3/4-inch-thick slices. Cut slices into sticks, each about 3/4 inch wide. There should be about 6 cups.
  • Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
  • Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
  • Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
  • Heat oil in a deep fryer or kettle to 375 degrees. Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown. Drain thoroughly. Repeat, deep-frying with remaining eggplant. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 544, UnsaturatedFatContent 25 grams, CarbohydrateContent 57 grams, FatContent 30 grams, FiberContent 6 grams, ProteinContent 12 grams, SaturatedFatContent 4 grams, SodiumContent 496 milligrams, SugarContent 6 grams, TransFatContent 0 grams

DEEP-FRIED EGGPLANT | MARTHA STEWART



Deep-Fried Eggplant | Martha Stewart image

This tasty recipe for deep-fried eggplant is from Curtis Stone's new cookbook, Cooking with Curtis.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 9

1 eggplant, thinly sliced crosswise into 16 rounds
2 tablespoons coarse salt
1 pound buffalo mozzarella, drained and sliced crosswise into 8 equal pieces
8 fresh basil leaves
3/4 cup all-purpose flour
2 large eggs, lightly beaten
2 1/2 cups fresh breadcrumbs
4 cups vegetable oil
Tomato Sauce, warmed

Steps:

  • Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
  • Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
  • Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
  • Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.

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