DEEP FRIED EGGPLANT (AUBERGINE)

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Deep Fried Eggplant (Aubergine) image

This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this "eggplant chips"! We dip these in marinara sauce.

Provided by Kaarin

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
3 eggs
1/2 teaspoon salt
2 cups breadcrumbs, freshly made
2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/4 teaspoon cayenne pepper
1 small eggplant
oil (for deep frying)

Steps:

  • In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
  • Cut eggplant in 1/4 inch thick slices and then quarter slices.
  • Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
  • Dip in egg mixture, then press into bread crumbs.
  • Transfer to a rack or paper towel to allow them to dry slightly.
  • In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
  • Fry the eggplant in batches for 1 minute on each side or until golden.
  • Drain on paper towels; sprinkle lightly with salt before serving if desired.
  • Serve with dipping sauce.

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