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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a variation of my grandmother's fried eggplant recipe. Eat them hot out of the skillet, or put them on top of spaghetti or other pasta. Either way, be prepared to be addicted! Ingredients:
1 large eggplant |
1 sleeve of crackers-preferably saltines |
(if you don't have saltines, you need to add salt) |
3 eggs |
oil |
Directions:
1. Peel the eggplant and slice into round slices, not too thick, but not paper thin either.
2. Beat eggs together, keep in a bowl.
3. Crush crackers into fine crumbs, either by putting them in a ziploc bag and crushing them with a rolling pin, or like I do, by putting them in a bowl and smashing them with my glass ketchup bottle.
4. **** Make sure there are no large crumbs left by gently shaking the bowl periodically.
5. Keep crumbs in a bowl.(if you are not using saltines or similarly salted crackers, add a few dashes of salt to the crumbs)
6. Heat oil in a skillet, about 3 tbs. When hot, take a piece of eggplant and dip it (both sides) into the egg mixture until egg is all over it.
7. Then, press it firmly (both sides) into the cracker crumbs. Once coated, place 4 or 5 eggplants into the skillet and fry on med high, until golden brown.
8. Transfer to a paper towel to soak the oil.
9. You will need to periodically remove crumbs from the skillet and replenish the oil.
10. ***variation**** To have a thicker batter, add flour or some of your crackers to the egg mixture. Dip the eggplant into the mixture and then the crumbs as usual.
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