FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
AIR FRYER EGGPLANT FRIES
If you are watching your waistline and your calorie intake, these eggplant fries are a great alternative. Grease free and oil free, but just as tasty.
Provided by Yoly
Categories Appetizers and Snacks Cheese
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Slice eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry.
- Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Pour flour into a second shallow bowl. Beat eggs in a third bowl.
- Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Place on a plate and let rest for 5 minutes.
- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place eggplant sticks in basket, making sure they are not touching; cook in batches if necessary.
- Cook in the preheated air fryer for 8 to 10 minutes. Shake basket and continue cooking to desired crispiness, an additional 4 to 6 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 25.4 g, Cholesterol 97.6 mg, Fat 5.1 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 1.9 g, Sodium 960 mg, Sugar 4.5 g
GALATOIRE'S FRENCH FRIED EGGPLANT
Galatoire's Restaurant in New Orleans is more than just a place to eat. It's a place to see and be seen! I have never dined there without starting with a plate of fried eggplant. It's legendary! Serve with powdered sugar or garlic aioli.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into sticks.
- Salt and drain on paper towels for 15-30 minutes.
- Rinse and pat dry.
- Make a batter of milk, egg, salt and pepper.
- Dip eggplant sticks in batter, roll in flour and deep fry until golden.
Nutrition Facts : Calories 80.5, Fat 3.2, SaturatedFat 1.5, Cholesterol 59.3, Sodium 42.7, Carbohydrate 10, Fiber 4.7, Sugar 3.3, Protein 4.5
EGGPLANT FRIES
My kids love this snack-and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. -Mary Murphy, Atwater, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.
Nutrition Facts : Calories 135 calories, Fat 5g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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- Peel and cut the eggplant into 1/2 inch slices lengthwise. Stack the eggplant slices and cut into strips that resemble the size of french fries. You’ll want these a little on the thicker side because they will fall apart if they are sliced too thin.
- Place the breadcrumbs into a shallow bowl or plate and the egg wash into another shallow bowl or plate. Dip a strip of eggplant into the egg wash, letting the excess drop off and then into the breadcrumbs, pressing to adhere to the eggplant strip. Repeat with the remaining eggplant strips.
- Add oil to a skillet over medium heat. You’ll want just enough oil to coat the bottom of your skillet in a thin layer. Add the breaded eggplant in a single layer to the skillet, with enough room around them so that they brown properly. Don’t overcrowd the skillet or the eggplant won’t get crispy.
- Cook the eggplant strips, turning as they cook, for about 5 minutes until all sides are brown. Remove to a paper towel lined plate and season with salt and parmesan cheese. Repeat with the remaining eggplant.
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