FRIED EGGPLANT

Name: FRIED EGGPLANT
Prep time: 65 min
Cook time: 20 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1 large Eggplant; 1 tablespoon Salt; 1/2 cup All-purpose flour; 2 tablespoons Butter; 1 large Egg; 1/2 cup Cracker crumbs; 2 cups Vegetable oil (For deep frying, estimated quantity.)

This classic Fried Eggplant recipe offers a simple yet satisfying way to enjoy this versatile vegetable. Thinly sliced eggplant is salted to remove excess moisture, then dredged in flour and fried until golden and crispy. The result is a delightful combination of textures and flavors, perfect as a side dish or appetizer. The eggplant becomes tender inside with a crispy exterior.

⏱ Prep: 65m

🍳 Cook: 20m

⏰ Total: 85m

🍽 Servings: 4 servings

Ingredients

1 large Eggplant
1 tablespoon Salt
1/2 cup All-purpose flour
2 tablespoons Butter
1 large Egg
1/2 cup Cracker crumbs
2 cups Vegetable oil (For deep frying, estimated quantity.)

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Instructions

1Wash and pare the eggplant. Slice the eggplant into very thin slices, about 1/8 inch thick.
2Place the eggplant slices on a plate. Sprinkle generously with salt. Pile the slices on top of each other.
3After the eggplant has rested, dredge the slices in flour. Alternatively, dip the slices in beaten egg, then coat with cracker crumbs.
4Heat the butter in a skillet over medium heat. Fry the floured eggplant slices slowly until they are crisp and golden brown, flipping them once. Alternatively, heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the eggplant slices in batches until golden brown and crispy.