Deep-fried eggplants

Votes: 9

Time: 25 min.
Complexity: easily
Servings: 2

An incredibly flavorful eggplant appetizer or side dish. The crunch and subsequent burst of spice will leave no one indifferent. Deep-frying isn't often considered a healthy cooking method due to the abundance of oil, but with low-calorie eggplant, that's no big deal. This recipe is perfect for those who love spices and herbs, and Italian cuisine enthusiasts can add traditional Italian tomato marinara sauce to the finished dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggplants

1 small eggplant, cut crosswise into 6 mm slices.
0.5 cup flour or cornstarch
3 eggs, lightly beaten
2 cups of crumbled fresh bread
0.5 tsp salt and extra for sprinkling the eggplants
1 tbsp Creole seasoning, recipe included
Vegetable oil, for deep-frying
Marinara sauce (optional)

Creole seasoning

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp. l. dried oregano
1 tbsp dried thyme
Mix all ingredients in a suitable container.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, marinara sauce, Cajun seasoning, garlic powder, onion powder, ground cayenne pepper, paprika, oregano, thyme, breadcrumbs, starch

Cooking the dish according to the recipe:

In three separate small bowls, combine the flour, eggs, and bread crumbs. Add 0.5 teaspoon of salt to the eggs and whisk until smooth. Season the bread crumbs with 1 tablespoon of Creole seasoning and mix thoroughly with your hands or a fork.
Dredge each eggplant slice in flour until coated on all sides, then shake off any excess. Dip each slice in egg and then roll in the breadcrumb mixture, pressing firmly to adhere. Place on a wire rack or paper towels to dry slightly before frying.

Heat a deep, heavy skillet filled with 1/2 inch (1.2 cm) of vegetable oil to 375°F (190°C). Deep-fry the eggplant pieces (in batches, if necessary) for 1 minute per side, or until golden brown. Using tongs, transfer to paper towels to drain excess oil. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.

Categories:

recipe / Quick snacks / Deep-frying / Summer dishes / Party Dishes / Main courses / Side dishes / Vegetables and mushrooms / Appetizers / Snacks with sauces / Vegetable appetizers