Name: Chicken-Fried Eggplant with Creamy Red-Eye Gravy
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices; Sea salt and freshly ground black pepper; Neutral oil, for frying; 2 cups all-purpose flour; 1 cup buttermilk; 3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish; 4 shots strong coffee or espresso; 3 tablespoons unsalted butter, at room temperature; Sea salt and freshly ground black pepper

Directions

Special equipment:

a deep-fry thermometer

For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

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Chicken-Fried Eggplant with Creamy Red-Eye Gravy

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