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Fried Eggplant

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Growing up, we were never really exposed to eggplant. Honestly, it was probably one of those vegetables that we ate, but my mom never mentioned for fear that she would get “ewww, I’m not eating that” in response.

So, when eggplant started showing up in my biweekly produce delivery, I didn’t really know what the hell to do with it. I roasted it with olive oil, tried sautéing it up with zucchini and eating along side a protein but none of those preparations made me fall in love…That is where Jamie comes in.


Apparently, her mother used to make fried eggplant on a weekly basis when she was growing up. So as we often do, we decided to make dinner together, and use whatever we had on hand. That night, it was eggplant. So here is what we did:

Ingredients

1 Eggplant
breadcrumbs
1 egg and 1/2 cup milk, whisked together
salt and pepper
parmesan
canola oil

Prep

First peel the eggplant and cut into 1/2 inch thick slices (or thereabouts). Sprinkle liberally with salt and set aside. In the meantime, mix your egg and milk mixture in a shallow bowl, and mix your breadcrumbs, a few teaspoons of dried herbs like basil and oregano and a small handful of finely grated fresh parmesan cheese.
Jamie is sure that a cast iron skillet is the key to success here, so take your cast iron skillet and heat over medium high heat and coat the bottom with canola oil. The oil needs to be hot before you can begin to fry your eggplant.

Then dab each round of eggplant with paper towel to absorb the moisture. Dip each piece of eggplant in the egg mixture and then in the breadcrumb mixture. Transfer a few at a time into the hot skillet. Let each piece brown up on both sides, continuing with each piece of eggplant. Remove the eggplant from the oil and let drain on paper towel. We are big fans of cheese, so we sprinkled each piece with a little bit more parmesan.

This recipe, while not specific in measurements, is so easy. You can eye ball all of it, which makes for some stress free cooking. We added a simple tomato, goat cheese and pesto salad along side. I could not have been more satisfied. So thank you to Jamie and her mom for this doozie. It will be added to my repertoire!



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