Directions: |
Directions:The standard flour-egg breadcrumb coating seals in moisture and creates a nice crunch. Flour, egg, then breadcrumb can be used when breading any vegetable, chicken, ect. You can also use crushed crackers, cereal like cornflakes or any coating of your choosing besides breadcrumbs.
1. Slice eggplant as you want. ½" Circles or long and really thin (If you want to make eggplant rollatini).
2. Get 3 wide bowls. 1 for flour, 1 for egg wash (stir eggs), and 1 for breadcrumbs.
3. You can sweat eggplant slices if you want to soak some of the water out of it. lightly salt each eggplant piece and let sit for 20-30 minutes. Rinse and pat dry with paper towels. This step is not necessary.
4. Flour one piece at a time. Coat both sides with flour. Shake off any excess.
5. With clean hand (to keep you from breading your fingers) dip your floured eggplant into the egg batter, both sides, and allow excess to drip off.
6. With dry hand press both sides of eggplant into breadcrumbs. If you are making a lot of eggplant you can freeze them at this point and save some for later use.
7. Gently place the breaded eggplant into hot oil (just enough oil in pan on stove top to cover bottom and sides of eggplant about ½"). After a few seconds, gently swirl the pan until the eggplant slides freely to help crisp the coating. Fry each side and place on plate with paper towel to help absorb the excess oil.
You can also bake your eggplant for a healthier option. Put breaded eggplant onto a cookie sheet and cook in 400º oven until crisp about 10-15 minutes on each side. |
Personal
Notes: |
Personal
Notes: Serve with a nice salad, *garlic bread and spread, and your favorite pasta and sauce!
For Eggplant rollatini, Bake breaded eggplant pieces (thin and long) in oven (or fry on stovetop) until slightly crisp on each side. Take out of oven and cover eggplant piece with marinara sauce then a ricotta mix (*See Italian Stuffed Shells) add spinach if you want. Roll eggplant up 3 times and place in a 9"x13" casserole dish that's coated with sauce folded side down. Repeat until all the eggplant have been filled. Spoon sauce all over the eggplant roll ups so they are mostly covered. Sprinkle grated Parmesan and Mozzarella Cheese over the top, cover with aluminum foil and bake in a preheated 400 degree oven for 20 minutes. After 20 minutes remove the foil and bake until cheese is completely melted (another 12-15 minutes).
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