The white style eggplant funghetti are an alternative to the more classic tomato eggplant funghetti.
A very quick and tasty side dish where the eggplants, once fried and golden, are simply seasoned with salt, grated Parmesan, and fresh basil leaves.
As the list of ingredients is very limited, my advice is to choose all high-quality and fresh products, so prepare them when eggplants are in season, use very fresh basil, a good 24-month aged Parmesan, and peanut oil for perfect browning.
Once ready, serve the white style eggplant funghetti as a side dish or use them to top pizzas, bruschettas, and cold pasta dishes.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 1.1 lbs eggplants
- 4 cups peanut oil
- q.b. salt
- q.b. grated Parmesan cheese
- A few leaves basil (fresh)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Kitchen Spatula for frying
- 1 fryer skimmer
Steps
It goes without saying that preparing white style eggplant funghetti is very simple and even faster than preparing the classic tomato version.
First, wash, dry, and trim the eggplants.
Then cut them first into slices and then into cubes about 0.8 inches per side and, in the meantime, heat the oil to temperature (338 °F) in a large frying pan.
When the oil has reached temperature, add the eggplants to the pan, a few at a time to avoid the oil temperature dropping too much and the eggplants absorbing too much oil.
Turn the eggplants in the oil to achieve an even browning on all sides and, once ready, with the help of a frying spatula, transfer them to a fryer skimmer or a plate with a paper towel.
Tips
If you don’t plan to serve the white style eggplant funghetti immediately, after frying and once cooled, store them in the refrigerator and before serving, reheat them in a pan or microwave and season them at the last minute.
