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.