I just fried-up some eggplants for the 1st time. They soaked-up the oil like sponges. I put down some newspaper, on top of that a whole bunch of Scott towels, then the eggplants. They drenched everything with oil, and were still so greasy, they were not edible. I also made sure to drain the water out of my eggplants overnight.
This is an easy recipe and looks like your eggplant won't turn out greasy.
I never fry eggplant. (Prob. because I don't fry.) Anyway, I slice and lightly salt it, then put in a colander to drain. (you can skip this step.) Then I rinse it well, and press it between paper towels to really dry it.
I dip it in beaten egg, then seasoned,dry bread crumbs; put it in a single layer on a cookie sheet, and bake it at 375, turning once, until it is done. This is anywhere from 10 to 20 minutes per side; depending on how thick you sliced it, how fresh the eggplant is, etc. Just designate a slice or two for "tasting".
I like it this way to eat as is; or in eggplant parm.
Just do what we did. When I first married my husband I had never even seen an eggplant, much less cooked one. After tasting my attempt my dear sweet husband who will eat anything that doesn't eat him first said to me, "I'll make yo a deal. I won't ask for eggplant if you promise not to cook it again." We've been married for 23 years and he never has and neither have I!
Sounds like the oil was a little too cool to fry in. The hotter the oil, the less that sticks to the food. Of course, the less the cooking time too.
I think that it is best to coat the egg plant. (with an egg and crumbs or flour ...I use corn flake crumbs because I need them gluten free). Then it will not absorb the oil as much. We also enjoy grilling them outside, weather permitting, when we are making other things on the grill. The oil has to be hot enough also or they lay in it too long. Be careful not to get it too hot..smoking...or they will burn.
What a lot of great ideas. I will give you my recipe to try. My kids love this and think they taste like pancakes.
1 c. flour ( I use whole wheat)
1/2 t. salt
1 c. milk
1 T. oil
mix and dip sliced eggplant and fry in hot oil. (the cookbook says 375- i don't go that high.)
We beat up cream cheese with honey (or sugar) to top it with or pancake syrup) for a sweet treat as a side dish. or they can be salted and topped with Parmesan cheese. This is out of a 1960's Betty Crocker cookbook. Hope you find a great one!
I coat the eggplant with egg and flour or seasoned bread crumbs. I don't put a lot of oil in the bottom of the pan. Just enough to cover the bottom of the pan. After the eggplant is fried, I sprinkle salt on the top that gets rid of a lot of the grease. I like to put the eggplant on paper bags after they are cooked. The bags absorb the cooking grease better.
I don't salt the eggplant any more before I put the coating on. I also add some spices to my flour or bread crumbs.
Hello, while you got lots of good suggestions (which is great!), only one directly answered your question, and I agree with that one--it sounds like your oil was too cool. Use a meat or candy thermometer to check your fryer oil, to see if it's accurate.
Also, despite the fact that it's not a healthy diet choice, my family LOVES fried eggplant. Don't deep-fry too often, of course, but here's my recipe for when you decide to indulge in a treat. :)
Heat deep fryer to 350 degrees F. While it's heating, slice eggplant about 1/4" thick (or very thin if you want really crunchy slips), and shake in a Ziploc bag of cornmeal/flour mix *lightly* seasoned with salt and pepper (some people like a little garlic and onion powder, too, but take it VERY easy on the seasonings). When oil is hot, lay pieces in a single layer in fryer basket and fry for 4 minutes.
After removing, lay the pieces in a single layer on a paper towel; you may want to cover with a second paper towel and press very lightly as well, to remove any excess oil. Salt lightly if desired, and serve immediately--the texture is incredible, but won't be the same when it's cooled instead of being fresh out of the fryer.
For eggplant Parmesan, layer fried slices with homemade spaghetti sauce, mozzarella, and Parmesan cheese. Bake just long enough to heat through, melt the cheese, and blend the flavors.
*Note--almost any restaurant that serves something like this is going to deep fry it. Pan frying is *not* the same. Happy cooking! Ms. C.
I oven bake 1cm (1/4") slices of eggplant. Lightly spray an oven tray with cooking oil, add slices in a single layer, then spray the top side. You can also season them with salt (or garlic salt) and pepper. Bake in a moderate oven for about 20 - 30 minutes, turning half way through to brown the other side.
I have now made eggplant about 6 times, I used to fry it but it took too long. I finally tweaked a recipe that bakes it. Also salting your eggplant for 20 minutes reduces the moisture.
1 to 1.5 cup of bread-crumbs (toast 3 pieces of bread or use leftover cornbread and grind in your cleaned coffee grinder and add some italian seasoning and garlic powder)
Peel eggplant, and cover both sides with salt for 20 minutes.
Gently rinse salt off and pat dry, dip in beaten egg,then bread-crumbs put on oiled cookie sheet. Bake at 450 for 5 minutes each side.
2-3 cups of sauce (thickened)
1 cup of shredded cheese (cheddar or mozzarella)
1/2 cup of parmesan
Put into 8x8 glass dish in the bottom 1/2 of sauce, then add the eggplant,
put on the cheeses (1/2 of the parm), then remaining of sauce
and top with remaining parm sprinkle a little italian seasoning on there too.
Cook for 35 minutes in a 350 oven.
Very very good. If you want you can add a layer of pepperoni in there for the kids.
I like to just slice mine up and bbq them - no oil, just a good sauce to go beside them on the plate :) This year I had bbq eggplant with tomato/chili sauce all from veggies I grew myself. My first ever veggie patch - yey me! :)
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