Deep Fried Eggplant (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this eggplant chips ! We dip these in marinara sauce. Ingredients:
1/2 cup all-purpose flour |
3 eggs |
1/2 teaspoon salt |
2 cups breadcrumbs, freshly made |
2 teaspoons paprika |
2 teaspoons salt |
2 teaspoons garlic powder |
1/2 teaspoon black pepper |
1/2 teaspoon onion powder |
1/2 teaspoon oregano, dried |
1/2 teaspoon thyme, dried |
1/4 teaspoon cayenne pepper |
1 small eggplant |
oil (for deep frying) |
Directions:
1. In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
2. Cut eggplant in 1/4 inch thick slices and then quarter slices.
3. Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
4. Dip in egg mixture, then press into bread crumbs.
5. Transfer to a rack or paper towel to allow them to dry slightly.
6. In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
7. Fry the eggplant in batches for 1 minute on each side or until golden.
8. Drain on paper towels; sprinkle lightly with salt before serving if desired.
9. Serve with dipping sauce.
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