Italian
Breaded and Fried Eggplants
by Casa Pappagallo · 705K subscribers on YouTube
Breaded and fried eggplants are a delicious and crispy appetizer, perfect as a starter or aperitif. The eggplants are salted to remove excess water, then breaded with flour, eggs, and breadcrumbs, and fried until golden.
- Difficulty
- easy
Ingredients
6 items- 2 pcsEggplantsSelect violet eggplants (violetta) for best results.
- Coarse SaltFor drawing out water from the eggplants.
- FlourAll-purpose flour for breading.
- EggBeaten eggs for breading.
- BreadcrumbsFine or coarse breadcrumbs.
- Frying OilSeed or vegetable oil, enough for deep frying.
Method
- Slice the eggplants into uniform slices, about 1 cm thick.
- Lay the slices on a tray, sprinkle both sides with coarse salt, and place a weight on top. Let them sit for 2-2.5 hours to draw out the water.
- Rinse the slices quickly under cold water to remove excess salt, then pat dry with paper towels.
- Dredge each slice in flour, shaking off the excess.
- Dip each slice in beaten egg, letting the excess drip off.
- Coat with breadcrumbs, pressing lightly to adhere.
- (Optional) For a thicker crust, repeat steps 4-6: flour, egg, breadcrumbs again.
- Heat oil in a deep pan to 170-180°C (340-350°F). Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
- Drain on paper towels and sprinkle with a pinch of salt if desired.
- Serve hot.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
