Fried Eggplant
Submitted by mgsumc
Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.
YIELD
3 servingsPREP
75 minCOOK
15 minREADY
90 minGood fried eggplant comes down to two things: a shatter-crisp crust and a creamy, tender interior that’s never bitter or greasy. Both are about technique, and it starts before you even heat the pan.
First, you salt the sliced eggplant and let it drain for forty-five minutes. This pulls out the bitter juices and a lot of excess moisture, which is what keeps the slices from drinking up oil and going soggy in the skillet. Pat them dry and you’re ready to bread.
The coating goes in the classic order: seasoned flour, then egg sharpened with a little lemon juice, then breadcrumbs tossed with thyme. Letting the breaded slices rest for ten minutes helps the crust cling so it doesn’t slide off in the pan.
Frying in a mix of butter and oil is the secret to flavor. The butter browns the eggplant beautifully, while the oil raises the smoke point so it won’t burn. Fry slowly, turn once, and finish with a squeeze of lemon.
Chef Tips
- Don’t skip the salting step. It draws out bitterness and moisture, so the eggplant fries crisp instead of soggy and oil-logged.
- Let the breaded slices rest on a rack for ten minutes before frying, so the coating sets and stays put.
- Fry slowly over moderate heat. Rushing it browns the crust before the inside cooks, leaving it raw and spongy in the middle.
Variations
- Stir grated Parmesan or oregano into the breadcrumbs for an Italian lean, and serve with marinara.
- Use panko crumbs for an extra-crunchy crust.
- Pile the slices into a sandwich or layer them into eggplant Parmesan.
Ingredients
Directions
Using a stainless steel knife, peel the eggplant and cut into round half inch thick slices.
You will have between six and eight slices.
Place in a colander and sprinkle liberally with coarse salt.
Let stand for fourty five minutes, so the bitter juices can drain off.
Using a paper towel wipe each slice dry on both sides.
Blend the flour with the pepper and place on a sheet of wax paper.
beat the egg with the lemon juice in a wide bowl;mix the breadcrumbs with the thyme and place on another sheet of lightly dredge each slice of eggpklant on each side with the flour mixture on each side and tap off the excess. Dip both sides into the beaten egg, letting excess drip off. Dredge each slice generously on both sides in the breadcrumbs. Place the breaded eggplant on a rack over a platter and let dry for ten minutes. Heat the butter with the oil in a large skillet. The butter will enhance the flavor of the eggplant and the oil will keep the butter from burning. Add the eggplant and fry slowly until golden brown on the first side. Turn and slowly brown the second side. The total frying time should be 15 minutes, after which the inside should be thoroughly cooked but not mushy a the outside should be medium golden brown and crisp. Drain slices on paper towels and sprinkle with salt garnished with lemon slices.
Comments
no need to add salt other than prep my neighbor who grew it for me came right to the fence and said how did you do it
Video is gonna be easier for others. Because some don't really understand English, but they can understand the action