The Best Fried Eggplant
Panko bread crumbs create the crunchy coating for these perfect "shallow fried" eggplant. Shallow frying gives you the "crunch" factor without the food absorbing an excessive amount of oil. Cooked eggplant can also be frozen for a quick snack or appetizer later.Note: Recipe is based on a "Small" eggplant, which is 6 slices. Scale recipe for eggplant(s) that are larger (i.e. a large eggplant which is 11-12 slices, you need to double the rest of the ingredients).
- Electric Skillet
- You will need 3 shallow dishes. (Re-use those Pie Plates that come with restaurant pies.)1) Cornstarch2) Beat egg with ¼-teaspoon salt3) Panko bread crumbs and Italian seasoningDredge each slice of eggplant in cornstarch, then egg mixture, then panko crumbs. Place coated eggplant on a wire rack. Allow the coating to set for 20 minutes.
Fry the Eggplant:
- An electric skillet works best since you can control the temperature. Or, a heavy bottom skillet with straight sides can also work.Heat ½-inch of oil to 375°F. Fry the eggplant for 1-2 minutes per side, or until golden brown. Do no overcrowd pan. Drain on paper towels. Season with salt and pepper.Serve with the marinara sauce.
- Cooked eggplant can be frozen for up to 3 months.Cool cooked eggplant slices to room temperature. Place on a cookie sheet in a single layer with at least 1-inch between slice. Freeze for 2-4 hours. Store frozen slices in a freezer storage bag, removing as much air as possible.Re-heating in a toaster oven will keep the crunch, but a microwave is still good.Toaster Oven: From frozen, heat for 15 minutes at 375°F.Microwave: From frozen, microwave on high for 1-2 minutes per side.
Food Groups ***Starch = .5 serving, Vegetable = 1 serving
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