Try this recipe for perfectly fried eggplant. Never soggy, never bitter, always delicious. Even eggplant naysayers agree that this is the best!
1 small eggplant, peeled and sliced thinly
salt
lemon juice
1/2 cup self-rising flour
1/2 cup crushed saltine crackers
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
2 eggs, slightly beaten
1 tablespoon cold water
1/8 teaspoon black pepper
Heavily salt the eggplant slices on both sides then place in a colander over a bowl for 1 hour. Rinse the eggplant thoroughly and pat the slices dry.
Sprinkle the eggplant lightly with lemon juice.
Combine the flour, crackers, onion powder, and garlic salt in a shallow bowl and mix well.
In another bowl, whisk together the eggs and cold water and season with black pepper.
Preheat 1/4-inch of cooking oil in a large skillet over medium-high heat.
Dip each slice of eggplant into the egg mixture and let any excess drip off. Then dip it into the cracker crumb mixture, pressing lightly so the crumbs stick. Dip the slices again in the egg mixture then place them in a single layer in the hot oil. Cook, turning once, until golden brown on each side.
Remove the browned eggplant to a wire rack over paper toweling to drain. Serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
July 6, 2009
I added a little dried parsley to the cracker mixture. I really enjoyed these. Very Tasty.It was a fairly easy recipe.. Thank You.