Add to the hot oil. Dip eggplant slices in egg then in bread crumbs pressing crumbs down with fingers if needed to cover evenly.
Eggplant Parmesan
Better yet enjoy them as a snack with a side of marinara sauce.
Eggplant parmesan recipes fried. Dip eggplant slices in egg and add to bag about 3 4 at a time. Directions heat canola oil to 350 degrees f 175 degrees c in a large saucepan over medium high heat. Rinse well with cold water to remove salt and blot dry with paper towels.
Continue until all slices are done. Coat a handful eggplant slices with the flour mixture. Cover with paper towels.
This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. In a large bowl whisk together the 1 12 teaspoons salt breadcrumbs oregano thyme and season with pepper. In most eggplant parmesan recipes crusty slices of fried eggplant go into a casserole with sauce and cheese where they quickly turn to sludge.
You can use these fried eggplant to make the best eggplant parmesan of your life you can eat them as is on a bed of quinoa or sauteed vegetables. Heat spaghetti sauce in a. Shake them up good.
Pour oil into a large iron skillet over medium heat. In another medium bowl whisk the egg and milk together. Instructions slice and salt eggplant.
Arrange a rack in the middle of the oven and heat to 3500f. Ingredients 2 tablespoons canola oil. Remove when browned on both sides about 4 minutes total.
Place the flour in a medium lipped plate or bowl. Preheat oven to 400 degrees. Dredge an eggplant slice in the flour then dip it in the egg.
It also keeps the eggplant from absorbing too much oil during frying. You can make one eggplant per person to serve this as an appetizer. Dip eggplant slices in the eggs then the bread crumb mixture.
Mix bread crumbs flour and 12 cup parmesan cheese together in a bowl. Flip after 2 minutes. Cook until crisp and light brown 2 to 3 minutes.
Transfer the fried rounds to a casserole pan load up the mozzarella cheese and marinara sauce and bake until the cheese is bubbly and melted. I always make this with pasta garlic bread and my stuffed mushrooms recipe posted. 1 large eggplant peeled and sliced.
Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice. Spray a rimmed baking sheet generously with cooking spray. Combine the breadcrumbs and 1 cup of the parmesan cheese in a small bowl.
Flip and cook until other side is browned 1 to 2 minutes more. Place battered slices in hot oil. Once all the eggplant is finished cooking youre ready to serve.
Trim the stems from the eggplants and slice into 14 inch thick rounds. Remove slices carefully and move to a plate or cooling rack. Set up a dredging station.
Place eggs in a small bowl.
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