Photo: Deep Fried Eggplant Recipe
Ingredients
- 1/2 cup all-purpose flour or cornstarch
- 3 eggs, lightly beaten
- 2 cups fresh bread crumbs
- 1/2 teaspoon salt, plus additional for sprinkling eggplant
- 1 tablespoon Essence, recipe follows
- 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
- Vegetable oil, for deep frying
- Marinara sauce (optional)
Directions
Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.
Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.
Yield: 2 servings as a side dish or appetizer; 4 servings as an hors d'oeuvre.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By Chef #583193
Hugo, MN
on September 01, 2012
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This was excellent. I used panko instead of bread crumbs and it made them super crispy. It is a little messy and time consuming but well worth it. I served it was a cucumber dip and it was sooooo good.
By nicole746
Richmond VA
on August 03, 2012
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i would just like to start by saying i didnt have all the things needed to make this dish.but with a little looking around for what i had i found that seasoned salt i found worked just as well with it in the flour and inside the bread crums i made putting some over them as well, i also shocked my egg plant to get it wet for the salt and flour to stick to it, as i was fixing the others each one i would take out of the water and i would salt lightly on both sides before using the flour and eggs Ect. my family loved them even down to the most picky person
By colduser
Naperville, 52
on August 02, 2012
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It was great. I lot of work and mess, but it was worth it. I didn't make a batch of the seasoning, I just added 1/2 t papricka, salt and garlic powder dried oregano and thyme and 1/4 teaspoon onion powder and cayenne - oops I forgot the pepper. It took 4 1/2 pieces of bread in the food processor. I served it with canned diced tomatoes in sauce with 1 clove garlic, plenty of fresh oregan, thyme and parsley.
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