If you love eggplant, then you will love this delicious appetizer. For a great outcome, it’s very important to soak your cut eggplants in salt, let them rest for about 30 minutes to an hour, rinse, and pat them dry, to get the bitterness out. Since all eggplants vary in weight, you can alter this recipe, if needed. This recipe uses 1 large eggplant, around 1lb to 1.5 lb. A serving size is 1 cup of raw eggplant, so this recipe will yield 2-3 servings. Here we go……
1 large eggplant, washed, skin on, cut into thick rounds (about 3/4 inch thick), then each round sliced into sticks (about 3/4 inch across), and all eggplant salted very well
2 eggs, beaten with 2 teaspoons water
Approximately 2 cups flour (or more, if needed, depending on how big your eggplant is) seasoned and blended well with 1/2 tsp of black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1 tsp Italian seasoning (although you’re rinsing salt off of eggplants, they are salted perfectl, so no need to add salt to flour)
Place your cut eggplants into a large bowl and evenly coat with salt. Transfer them to a colander and place a bowl underneath to catch all of the brown liquid (bitterness) that will be released. Let sit in salt for about 30 minutes to one hour.
While you are degorging (using salt to release bitterness) your eggplant, prepare your items needed to fry your eggplant.
I like to make a little procession line. *First, in a mixing bowl (big enough to toss your eggplants in), blend your flour with seasonings and set aside.
*Next, in another bowl, beat your eggs.
*Next, set up your platter, or plate, with paper towels, to place your eggplants on, once fried.
*Finally, set up your oil for frying, and start warming on medium-high.
*Once you’re done setting all this up, put it in the order needed (eggplant, egg, flour), oil, then platter)
Once at least 30 minutes have passed, you can go ahead and rinse your eggplants and dry them as much as you can. After you’ve rinsed and dried them, place them in the egg mixture, and then into the flour mixture, and toss to coat well. Once oil is hot enough, carefully place your eggplants in the oil and fry until golden brown. Transfer carefully to your paper lined platter. Top with Parmesan or Italian Cheeses, and enjoy by dipping into your favorite pasta sauce. That’s it! Enjoy! Thank you for reading, and please feel free to share recipe. 🙂