Today was a good day for my little garden. I harvested a beautiful eggplant, several tomatoes, an ugly little cucumber, some parsley, and some basil. I decided to fry up the eggplant for our dinner tonight. It was served with a caprese salad made with the tomatoes, some of the fresh basil, and some fresh mozzarella I had in the fridge; and some sweet Italian sausages. The combination made an awesome meal. Here is my recipe for the fried eggplant.
Crispy Fried Eggplant
1 medium eggplant
1 stem of fresh basil
1 stem of fresh parsley
1 cup of flower (this can be wheat flour or gluten free flour like Glutino Gluten Free Baking Mix)
1/2 cup of milk (cow’s milk or coconut, soy, almond, or hemp milk, unsweetened)
1/2 tsp sea salt
1/2 tsp black pepper
1/3 cup cooking oil (I used a canola-olive oil-grapeseed oil blend)
Peel the eggplant, and slice into half inch slices. Place the flour in a shallow dish, like a pie pan, add sea salt and pepper, and mix well. Pick the basil and parsley leaves off of stems, and chop them fine with a butcher knife. I usually keep chopping until the pieces are quite small. Mix the chopped basil and parsley into the flour. Pour the milk into a bowl large enough for the eggplant slices to fit into. A cereal bowl is about the right size.
Put the eggplant slices one at a time into the flour mix, and coat all sides with the flour, set aside until all of the slices are coated with the flour. Then, take the eggplant slices one at a time, and dip into the milk, making sure all sides are wet. Dredge the slice in the flour mix again, and set aside. Continue until all the slices are dipped in the milk, and then covered again with the flour mix.
Add the cooking oil to a large skillet, and heat until hot. Place the coated eggplant slices into the hot oil, and cook on one side for about three minutes. Turn the slices over, and cook another three minutes, or until golden brown. I usually turn them over once more to make sure both sides are browned. Cook on the other side about 1 or 2 minutes more. Once the slices are golden brown, take them out of the oil and place on a platter lined with paper towels to drain off excess oil. Sprinkle with sea salt if desired.
Reduceri haine says
It looks very delicious!
Robin Rue (@massholemommy) says
That sounds absolutely delicious. I can’t wait to make this for my family!
Allison says
Yum! I Eggplant Parmesan is one of my favorites, but I’ve never cooked it like this – will have to try!
Kimberly Grabinski says
Nice to see you are having success with your garden. Really sounds like a great recipe.
Crystal says
My favorite restaurant that we used to dine at took the breaded eggplant off their menu. It was sooo good. But your crispy friend eggplant sounds like a fabulous replacement.
Shop with Me Mama (Kim) says
Yum! I love your picture of them, makes me want to reach through my screen and grab a few!!!
Jasmine says
Those look so yummy! I never know what to with eggplant, this would be perfect!
Tamra Phelps says
I have actually never tried eggplant because I’m convinced I wouldn’t like it. Lol, my Mom loves it, so I’ll share this with her.
Anne says
Look at that gorgeous produce, right from your own container garden! Honestly, it’s inspirational and makes me want to do a container garden of my own next summer. And the meal you made from it sounds delicious, especially the fried eggplant.
Valerie Remy-Milora says
I love eggplant, especially on the grill! My girls on the other hand are not crazy about it at all. I’m going to try preparing it this way… that just might do the trick. Thanks!
LyndaS says
That fried eggplant looks AMAZING! I don’t normally eat eggplant, but I would definitely love to try that.
Jennifer says
My husband loves eggplant but after I ruined dinner the one time I attempted to make it I never made it again. I think I can manage this recipe though so I might give this a go!
Ashley - Embracing Homemaking says
Ooh, this reminds me of the fried green tomatoes I enjoyed as a kid. This sounds good!
Liz Mays says
I should totally try this out. I only ever get to use little pieces of eggplant in pastas etc. This would be fun!
Marina (@mommysnippets) says
Karen, I’m so glad you posted the recipe! I tought the fried eggplant pic you shared earlier this week looked yum and nothing like what I make. This definitely looks and seems yum!
Heath says
That looks delicious! I bet it would be good in some ranch or marinara.
rachel says
Oh yum! I am always hesitant when trying new things… but this looks doable for me to try and share with my family. 🙂
Trisha Haas says
I have actually never had egglant at all…its so intimidating at the market that I have never picked it up. I love that you are growing your own vegis!
Rosie says
This sounds wonderful. I love the idea of adding fresh herbs, and how nice to be able to get an eggplant from your garden, still warm from the sun!
Kimberly Flickinger says
I am not a big fan of eggplant; however, this looks and sounds delicious. Thank you for sharing.