Fried eggplants, a side dish that takes me back to my childhood when my mom used to prepare them along with breaded meat and it was a celebration.
The eggplants are first dipped in beaten eggs and then in breadcrumbs to achieve a crispy coating.
Fried eggplants make an excellent side dish and like all fried foods, they should be eaten in moderation, every now and then is fine.
Eggplants consist of 92% water, dietary fiber, proteins, and minerals including potassium, phosphorus, and magnesium. Vitamins A, B, C, K.
Eggplants can be stored for up to a week in the refrigerator and can also be frozen after blanching them for a few minutes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for fried eggplants:
- 1 large eggplant (or 2 small ones)
- 2 medium eggs (at room temperature)
- to taste milk (at room temperature)
- to taste breadcrumbs
- to taste fine salt
- to taste oil for frying
Tools for fried eggplants:
- 1 Frying Pan
- 1 Knife
- 1 Cutting Board
Steps for preparing and cooking fried eggplants:
Wash the eggplant well, then dry it with a cloth, remove the stem, and peel it with a knife. You can also use a vegetable peeler.
Cut the eggplants into slices about 0.6 inches thick (we recommend not cutting them thinner as they tend to dry out too much during cooking).
Place the eggplants on a cutting board, salt them well, and let them rest for about 15 minutes. This way, they lose excess water and their bitter taste.
After the time has passed, dry them with paper towels.
In a plate, place 2 whole eggs, salt them, and beat them well with a fork, then add a little milk and mix it with the other ingredients.
In a flat plate, place the breadcrumbs.
Dip the eggplant slices first in the beaten egg, then in the breadcrumbs, ensuring the coating adheres well.
In a large non-stick pan, add the oil for frying, and when it is at temperature (about 356°F, or you can do the toothpick test by immersing the tip of a toothpick in the oil, and if many bubbles form around it, the oil is hot), add some slices of eggplant, salt them, and cook on both sides until golden brown.
When the eggplants are cooked, place them on a plate lined with paper towels, then transfer them to a serving dish.
Serve the fried eggplants nice and hot.
