Fried Eggplant With Powdered Sugar Recipes

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EASY FRIED EGGPLANT



Easy Fried Eggplant image

An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!

Provided by WALLEN

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 4

Number Of Ingredients 4

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Steps:

  • Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g

FRIED EGGPLANT



Fried Eggplant image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

OVEN-FRIED EGGPLANT STICKS



Oven-Fried Eggplant Sticks image

Try this easy, low-fat version of fried eggplant sticks, breaded and baked, and ready after half an hour in a hot oven.

Provided by Molly Watson

Categories     Appetizer

Time 1h15m

Yield 6

Number Of Ingredients 7

2 tablespoons plus 1/2 teaspoon fine sea salt ( divided )
2 globe eggplants
2 cups fresh breadcrumbs
1/4 teaspoon freshly ground black pepper
Optional: Pinch of cayenne
2 teaspoons vegetable oil
2 eggs

Steps:

  • Gather the ingredients.
  • In a large bowl dissolve 2 tablespoons of the salt in 1 cup warm water. Add 2 quarts (8 cups) cold water. Set aside.
  • Trim the eggplants and cut them into 1/2-inch-thick, 3- to 4-inch-long sticks. Some people find eggplant skin difficult to digest; you can remove and discard the peel if you like. Put the sticks in the salt water, use a pot lid or an upside-down plate to submerge them and keep them under the water (they will want to float), and let them sit 30 minutes. (Why are you doing this? It's called brining , and it magically helps eggplant hold its shape when you cook it.)
  • Meanwhile, in a medium bowl, combine the breadcrumbs, the remaining 1/2 teaspoon of salt, plus the pepper and cayenne, if you like. Add the oil and use your fingers to work the oil into the breadcrumb mixture. Transfer the mixture to a large plate or shallow bowl. Set aside.
  • Whisk the eggs to break them up completely; seriously whisk them, you don't want any blobs of egg white in there. (When you lift the whisk up it should be as lifting it out of the water.)
  • Preheat an oven to 425 F. Liberally oil a large baking sheet (or use a nonstick one).
  • Drain and thoroughly dry the eggplant sticks by patting them with paper towels or a clean kitchen towel.
  • Keeping one hand dry and one hand wet, dip an eggplant stick in the eggs, lift in out and shake off any excess egg, put the stick in the breadcrumb mixture and coat the eggplant stick completely, lift it out and shake off any excess bread crumbs, transfer the stick to the prepared baking sheet. Repeat with the remaining sticks.
  • Bake the eggplant, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 279 kcal, Carbohydrate 51 g, Cholesterol 62 mg, Fiber 9 g, Protein 9 g, SaturatedFat 1 g, Sodium 2822 mg, Sugar 11 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

FRIED EGGPLANT WITH POWDERED SUGAR



Fried Eggplant With Powdered Sugar image

Make and share this Fried Eggplant With Powdered Sugar recipe from Food.com.

Provided by 2Bleu

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup oil, for frying
2 eggplants, young-sliced 1/4-inch thick
1/2 teaspoon salt
2 eggs
2 tablespoons sugar
1 cup flour, adjusting to make a light batter
1/4 cup powdered sugar, for dusting

Steps:

  • In a large skillet, preheat oil. Season the eggplant with salt.
  • In a mixing bowl, whisk the eggs until frothy. Whisk in the sugar and a pinch of salt. Add flour to make a light batter. Soak the eggplant slice in the light batter.
  • Remove the eggplant from the batter and gently lay in the hot oil. Pan-fry the eggplant for 2 to 3 minutes on each side or until golden brown. Remove from the oil and drain on a paper-lined plate. Serve the eggplant immediately with powdered sugar.

Nutrition Facts : Calories 379.5, Fat 16.9, SaturatedFat 2.9, Cholesterol 105.8, Sodium 331, Carbohydrate 50.9, Fiber 8.6, Sugar 19.3, Protein 8.7

GALATOIRE'S FRENCH FRIED EGGPLANT



Galatoire's French Fried Eggplant image

Galatoire's Restaurant in New Orleans is more than just a place to eat. It's a place to see and be seen! I have never dined there without starting with a plate of fried eggplant. It's legendary! Serve with powdered sugar or garlic aioli.

Provided by Penny Stettinius

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large eggplant
1 egg
3/4 cup milk
flour
salt and pepper
oil (for deep frying)

Steps:

  • Peel eggplant and cut into sticks.
  • Salt and drain on paper towels for 15-30 minutes.
  • Rinse and pat dry.
  • Make a batter of milk, egg, salt and pepper.
  • Dip eggplant sticks in batter, roll in flour and deep fry until golden.

Nutrition Facts : Calories 80.5, Fat 3.2, SaturatedFat 1.5, Cholesterol 59.3, Sodium 42.7, Carbohydrate 10, Fiber 4.7, Sugar 3.3, Protein 4.5

FRIED EGGPLANT GALATOIRE'S



Fried Eggplant Galatoire's image

Provided by Jessica B. Harris

Categories     Vegetable     Fry     Eggplant     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 5

a 1-pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches
1 teaspoon salt
1/4 cup all-purpose flour for dredging
vegetable oil for deep-frying
1/2 cup confectioners' sugar for dipping

Steps:

  • In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
  • In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.
  • Serve eggplant hot with sugar for dipping.

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