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"The belly rules the mind."--Spanish Proverb

Fried Eggplant Recipe

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This recipe for Fried Eggplant is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant
kosher salt
3/4 cup white cornmeal
2 tablespooons cornstarch
3/4 teaspoon salt
1/2 teaspooon black pepper
vegetable oil for frying
Directions:
Directions:
Cut ends off eggplant. Cut into crosswise pieces. Sprinkle the slices generously on both sides with kosher salt and drain in a colander for 20 minutes (this takes out the bitterness).

Mix together the cornmeal, cornstarch, salt and pepper on piece of waxed paper or plate.

When the eggplant has finished draining, dry between paper towels. Heat 1" oil in a heavy skillet until hot but not smoking. Dredge eggplant slices in the cornmeal mix and shake off any excess.

Fry the eggplant in batches until it is crisp and golden brown, 2 to 3 minutes first side 1 the second side. Drain on rack or crumpled up paper towels.
Number Of Servings:
Number Of Servings:
4

 

 

 

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