Welcome to our blog! Today, we are excited to share some delicious recipes featuring one of our favorite ingredients: eggplant. If you’re looking for a versatile vegetable that can be prepared in a variety of ways, eggplant is the perfect choice. From roasting and grilling to baking and frying, the possibilities are endless. In this article, we will be focusing on one of our absolute favorite ways to enjoy eggplant: pan frying.
Recipe 1: Classic Pan Fried Eggplant
Ingredients:
1 large eggplant
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Vegetable oil, for frying
Instructions:
Start by slicing the eggplant into 1/4 inch thick rounds. Place the slices on a paper towel-lined baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out any excess moisture.
In three separate bowls, prepare the flour, beaten eggs, and breadcrumbs.
Season the breadcrumbs with salt, pepper, and garlic powder.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
Pat the eggplant slices dry with a paper towel and dredge each slice in flour, then dip in the beaten eggs, and finally coat with the seasoned breadcrumbs.
Working in batches, carefully place the breaded eggplant slices in the hot oil and fry until golden brown on both sides. This should take about 2-3 minutes per side.
Once fried, transfer the eggplant slices to a paper towel-lined plate to drain any excess oil.
Serve the pan fried eggplant hot with your favorite dipping sauce or as a side dish to complement any meal. Enjoy!
Recipe 2: Asian-Inspired Pan Fried Eggplant
Ingredients:
1 large eggplant
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon sesame seeds
Vegetable oil, for frying
Instructions:
Begin by slicing the eggplant into 1/2 inch thick rounds. Place the slices on a paper towel-lined baking sheet and sprinkle with salt. Allow them to sit for 15 minutes to remove any bitterness.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic to create the marinade.
After 15 minutes, pat the eggplant slices dry with a paper towel and place them in a shallow dish. Pour the marinade over the eggplant, making sure each slice is well coated. Let them marinate for at least 20 minutes.
Heat vegetable oil in a large skillet over medium-high heat.
Remove the eggplant slices from the marinade, allowing any excess marinade to drip off, and carefully place them in the hot oil. Cook until golden brown and crispy, about 3-4 minutes per side.
Once cooked, transfer the eggplant slices to a paper towel-lined plate to drain any excess oil.
Arrange the pan fried eggplant on a serving platter and garnish with sliced green onions and sesame seeds.
Enjoy this delicious Asian-inspired dish as an appetizer, side dish, or even as a main course served over steamed rice.
