Best Pan Fried Eggplant With Balsamic Basil Capers Recipe 445 Recipes

PAN-FRIED EGGPLANT WITH BALSAMIC, BASIL, & CAPERS RECIPE - (4.4/5)

Pan-Fried Eggplant with Balsamic, Basil, & Capers Recipe - (4.4/5) image

Provided by mirelsonp

Number Of Ingredients 6

Ingredients

1 ⁄2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 ounce each) trimmed and sliced 1⁄3"-thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tablespoons capers
4 basil leaves, thinly sliced

Steps:

Simmer vinegar over medium heat in a 1 quart saucepan until reduced to a thick syrup, about 15 minutes. Heat half the oil in a 12" skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5-7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic; garnish with capers and basil.

PAN-FRIED EGGPLANT

Pan-Fried Eggplant image

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Provided by Kidchen

Categories Appetizers and Snacks Cheese

Time 13m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
½ cup plain bread crumbs
⅓ cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
oil for frying
1 eggplant, cut into 1/8-inch slices

Steps:

Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g

PAN-FRIED EGGPLANT WITH ONION, CAPER AND HERB SAUCE

Pan-Fried Eggplant With Onion, Caper and Herb Sauce image

We're growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple. This recipe came off another site then was tweaked just a bit. The first time I made it I left out the capers and used dried parsley and basil and it was still delicious. The topping is also good on fried fish.

Provided by jaynine

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium eggplants (white or purple)
1 -2 teaspoon salt
3 tablespoons olive oil, divided
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/3 cup finely chopped red onion
1 teaspoon minced garlic

Steps:

Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel.
Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish.
While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is).
Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute.
Pour sauce over eggplant and serve immediately.