Looking for more of a handheld vibe? Turn eggplant into a sandwich, like our sabich sandwich or our vegetarian Italian sub. Loving the Italian vibes and want to take it even further? Add pasta to your eggplant, like in our garlicky feta eggplant pasta, our pasta moussaka, or our pasta alla norma. Speaking of dip, eggplant turns into some of our favorite classic versions too, like baba ghanoush and caponata (more a condiment than dip, which means you can put it on everything). □ You could even turn it into eggplant Parmesan dip (crusty bread for dipping is a MUST). We’ve got the classic with fried eggplant slices, as well as a version made in a skillet, baked in the oven, and stuffed back inside hollowed-out eggplants. We imagine you are already super familiar with eggplant Parm, but just in case you’re not, we’ve included 5+ recipes for it here. Check out our best eggplant recipes for ideas-we see more of this purple veggie in your future! And don’t even get us started on grilling it (hint: it’s SO good on the grill). It’s great in everything from pasta to sandwiches, from summery dips to bite-size appetizers. We’re here to tell you, though, eggplant is SO much more versatile than just for frying and layering with marinara and cheese (mmm). Serve alongside marinara sauce if you like.When you think of eggplant, what do you imagine? Eggplant Parmesan, perhaps? Yeah us too-it’s hands down one of our favorite comfort foods, and we keep it in constant weeknight dinner rotation. Sprinkle with parsley and season with salt to taste.Continue to fry the eggplant slices, adding more oil as needed to the skillet. Hold the fried eggplant warm in the oven. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat.Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture.In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. In a wide shallow bowl, whisk together the eggs and milk. Meanwhile, place the flour on a plate.Set aside for 45 minutes, then pat each slice dry with a paper towel. Season with a light sprinkle of salt all over both sides of the eggplant. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Cut the eggplant into 1/2-inch thick slices.Try it both ways and see what you prefer! Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried. The oil temperature will change throughout cooking-keep an eye on the thermometer and adjust the heat of your burner as needed.Įggplant can be cooked either way-skin-on or peeled! This is entirely based on personal preference. If the oil temperature slips, the breadcrumb coating soaks up a lot more of it, making the slices soggy. Keep the oil at about 350° so that the breading stays crispy, while the eggplant cooks through in the center. A candy thermometer is the best way to do this. Next, keep an eye on the oil temperature. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices. The salt draws some of the interior moisture to the surface of the eggplant. Start by salting the eggplant slices and letting them rest before cooking. How do you fry eggplant without it getting soggy? Serve it as a side dish with tomato sauce for dipping, or layer it into eggplant parmesan you'll be transported straight back to your favorite, red-checkered tablecloth Italian joint! Yup, go ahead and add fried eggplant to the list of summer vegetables that only get better once breaded and fried! Like fried okra or zucchini, firm eggplant becomes meltingly tender on the inside and crispy on the outside when fried.
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