How do you fry eggplants?

Question

All these wonderful recipes, yummy!
You know I am leaving this to a vote!~I wish I could pick all. They sound so good!

Answer 1

Cut in finger width slices, cover in salt, let drain in colander for about an hour.(Very important step!)
Now put slices in seasoned flour and fry in abundant GOOD olive oil. Eat it how it is or make eggplant parmasian that is yummy. Here's a recipe.

Eggplant Parmesan Recipe
1/4 cup vegetable oil
1/4 cup finely chopped onion
1 clove garlic, mashed
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 medium eggplant
lemon
1 egg
1 tablespoon vegetable oil
1/4 cup milk
flour
vegetable oil for frying
8 ounces sliced mozzarella cheese
1/2 cup grated Parmesan cheese

In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes. Meanwhile, peel the eggplant and cut into 1/4-inch thick slices; brush each slice with lemon juice to prevent discoloration. Beat egg slightly; beat in milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting well to remove excess flour. Dip into the egg and milk mixture; drain. In a large skillet over medium heat, heat 2 tablespoons oil. Fry eggplant on both sides, adding more oil as needed, until golden brown. In a 2-quart baking dish, layer sauce, eggplant, and mozzarella, topping layers off with Parmesan cheese. Bake at 350° for 30 minutes.

Answer 2

This is my favorite way. If possible start with a smaller eggplant, most times they have fewer seeds. I prefer to peel, but not a must. Cut into about 1 inch wedges or try thin slices. Salt and let it rest to remove some of the excess water(20-30 minutes) Meanwhile combine equal parts of dry breadcrumbs and cornmeal season to taste. I use garlic powder, white pepper and a little cayenne. In a separate dish add 1or 2 beaten eggs and a splash of milk or water to create an egg wash. Eggbeaters work great for this. Pat eggplant dry. Heat your oil. Dredge the slices in the egg and immediately cover well with crumb mix. Fry until golden. I'm sorry that I can't give exact measurements. I love to cook, but I only follow recipes for baking ;) !

Answer 3

Do you want an Asian way of frying eggplant?

Let me share with you an Asian recipe called Tortang Talong, which is a Filipino favourite:

2 medium eggplants
1 large egg
a slice of ham (preferably English or Chinese ham) finely chopped
salt and pepper

First, over a gas stove's flame, char the eggplants until their skins are black and burnt. No, this is not dangerous, and it will give your eggplant a wonderful smokiness comparable to dishes like tzadziki. Peel the charred skin off and mash the eggplants.

Beat the egg, and add the chopped ham. Put the mashed eggplant on a skillet, and pour the egg-and-ham mixture over it, and wait for the egg to cook. Season to taste.

Yes, this seems more like an omelette recipe, but I assure you--this dished served with a bowl of hot rice and a sprinkling of soy and chili paste is good enough to serve as a light, high-protein meal, and it's not as complicated as making a layered baked eggplant or eggplant lasagna.

Answer 4

Us Italians call them "coogoots." Dont ask me why. I have no idea. Anyway, slice them thin. Salt and pepper to tase. Dredge in flour. Get a skillet filled with about an inch of veggie oil. Bring to about 350 heat. Just dump a few in at a time for a minute or so.

You need to be VERY careful not to eat them all while you are cooking. For the ones that survive, I grate parmesian cheese over them and serve. This is also a great beginning for eggplant parm. Simple. True. And great.

Answer 5

There are several ways and in each you should not peel. Wash & dry off and cut in to 1/4 inch wheels.
1. Dip in egg & then seasoned bread crumbs and deep fry.
These can be used to make a Parmigiana, place in the oven with some red sauce and grated mozzerella or just to eat as is with plenty of wine to drink.
2. Use a hot cast iron griddle = cook on both sides (smash down a little on both sides with a fork) until done.
3. In a flat cast iron hot pan - spray olive oil and "fry" on both sides until done.
For 2 & 3 you can dress with olive oil, white vinegar, some crushed garlic, oregano, some fresh mint or basil if you can get some & salt.

PS. You really no longer have to purge the bitterness out of the commercially grown egg plants. You will certainly have to do so for your garden grown ones.
PSS. the egg plants to use above are the full round ones.
PSSS. Tell me if you can get the long thin ones and I'll share a recipe that I picked up in one of my stays in the Veneto area of Italy

Answer 6

I slice the eggplant along the round side, about 1/4 inch thick (not too thick, not too thin). Salt, pepper and GARLIC POWDER (muy importante) to taste. Dip into beaten eggs (two), then in flour -- making sure both sides and the edges are coated well (I pat the flour on top and bottom to make sure it's really coated).

Fry in canola or vege oil in cast iron skillet if you have one until golden brown, turning only once if possible. I also like to add a touch of sesame oil, because it gives it wonderful flavor. (I do all my vege stir frys in sesame oil....oh, yummy!!!)

Feast.

Totally Cholestoful Eggplant Parm:

Fry as above. Place in 9x12 pan. Top each piece with a pat of butter. Sprinkle with parmesan/assiago cheese. Pour homemade (preferably) sauce (whole tomatoes, paste, puree, garlic, onions and green and/or red peppers, salt, pepper) on top, cover with layer of shredded mozzarella, a touch more sauce, additional layer of eggplant if needed or have, repeat process. Tippy top cover edge to edge with mozzarella.

Guaranteed to harden those arteries in no time . . . but boy is it gooood going down!

(((Rae & Raji)))

Answer 7

Slice about 1/3 of an inch thick. Salt and Pepper, dredge with flour. Fry over med. heat in a skillet in about 1/4 in of oil. Delicious!!!

Answer 8

this is a Greek recipe
Melitzanes Tiganites: Batter-fried Eggplant

INGREDIENTS:

* 1 medium eggplant, trimmed, unpeeled, sliced into strips 1/8 to 3/16-inch thick
* olive oil for frying
* 1/2 tablespoon of sea salt
* ----------
* For batter:
* 8 ounces of bottled soda water
* 1 teaspoon of sea salt
* 3/4 cup + 1 tablespoon of all-purpose flour

PREPARATION:

Prepare eggplant: Put slices in a bowl, salt, and let sit 20-25 minutes. Pour off liquid before putting in batter.

Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.

Fry: Bring oil to high heat.
Coat eggplant in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.

Serve hot.

Yield: serves 4 as a side dish, 6-8 as an appetizer/meze.

You can try this also

Best Fried Eggplant

1 young eggplant 1, peeled 2 and sliced thinly.

Preparation:

Place eggplant in a deep bowl. Salt it heavily with Iodized 3 table salt. Cover it with crushed or broken ice. Weight the salted and iced eggplant down in the bowl with something heavy on top to keep the eggplant submerged. The salt will act as an astringent and draw excess water from the eggplant. Refrigerate for at least 30 minutes or up to an hour. Technique & Ingredients: Rinse and drain the soaked eggplant thoroughly. Pat dry with paper towels. Rub slices with lemon 4 juice or lemon slices of desired. This helps prevent it from darkening.

In a pan or dish, mix 1/2 cup self-rising flour and 1/2 cup very finely crushed Saltine Crackers 5. Add 1/2 teaspoon powdered onion 6 and 1/2 teaspoon garlic powder, if desired. Add 1/2 teaspoon Iodized table salt and combine the mixture well. Set the mixture aside.

In a separate bowl, combine 2 eggs, slightly beaten, with about a tablespoon of cold water. Add 1/2 teaspoon Iodized table salt & 1/8 teaspoon freshly ground black pepper to the eggs. You can omit the salt if desired, but the eggplant should not be salty from soaking in the salt.

The following ORDER of dipping is extremely IMPORTANT!

Dip each slice of eggplant into first the egg mixture, then the cracker mixture and then AGAIN in the egg mixture. Immediately place each slice as dipped into your hot frying pan prepared as follows.

Add about 1/4 inch of fresh cooking oil to a hot 'seasoned' black iron frying pan or heavy skillet. Using medium to medium high heat 7, fry prepared slices of eggplant until golden brown on each side, turning once with tongs 8. Be careful not to spatter the hot oil if the eggplant and egg batter is still cold!

Drain slices on paper towels when done. Don't stack the slices or they might go soggy on you. Eat immediately. Enjoy and never eat greasy eggplant again.

Note: This is the way we cook fried green tomatoes etc..

(1) Try to buy female, young Eggplant. They aren't as seedy. The seed makes it VERY bitter and are difficult to remove. Look for an indention on the end opposite the stem end and for a rounded, smooth end. Eggplant should be shiny on the outside, not dull as is often the case.

(2) The Green Derby Restaurant is unfortunately, now out of business. It was torn down to make way for the Blue Cross Blue Shield buildings near the Jacksonville FL Convention Complex.

(3) Nutritionists tell us that Iodized table salt is one of the few sources from which we can get needed Iodine in our diets. It will act as an astringent to the eggplant in this case and draw excess water from it.

(4) Rubbing the eggplant slices with lemon or lemon juice will prevent them from turning brown.

(5) If using cracker meal, be sure it is made from real crackers. The other kind is NOT good -- We usually make our own in a food chopper.

(6) Onion salt, garlic salt and celery salt are very high in salt content and low in the seasoning ingredient. Don't buy or use them.

(7) A good frying temperature would be about 360 degrees F. if you are using a thermometer or electric skillet. Otherwise, cook at medium or medium to high temperature.

(8) Using tongs to turn the eggplant slices prevents holes that let the grease inside the batter casing. Don't turn with a fork or sharp instrument. If you don't have tongs, use a spatula.

Good luck!!!!!

Answer 9

Here's a quick video that will show you how to fry eggplants:

http://video.about.com/vegetarian/Eggplant-Sticks.htm

:)

Answer 10

I have never made eggplant. Folks thanks for the wonderful recipes, I'm going to try some of them out.

Brightest Blessings,
Raji the Green Witch