IMBB #18: Fried Eggplant

Linda from At Our Table is hosting this month’s IMBB and the theme is “Summer’s Flying, Let’s Get Frying!” Our garden produced a lovely little eggplant this past week and I decided that this event would be the perfect excuse to use it.

Peel the eggplant and cut it into rounds. Then sprinkle each side of each piece with coarse sea salt and arrange the rounds in layers with paper towels between them and a weight (like a heavy pot) on top of the stack to leach some of the moisture out. Leave about 30 min.

Meanwhile mix three bowls of ingredients. In the first put about half a cup of flour and season with salt and pepper. In the second mix an egg or two with a tablespoon of water. In the third mix half a cup of bread crumbs a teaspoon of dried basil, a teaspoon of dried oregano, and a teaspoon of parmesan.

Coat each piece of eggplant in the flour mix, then the egg mixture, then the bread crumb mixture. Lay on a piece of wax paper as you coat the other eggplant rounds.

In a large pan heat enough oil over low-moderate heat to coat the bottom of the pan with a bit of excess. Proceed to lay a few pieces of eggplant into the pan carefully, without letting them touch each other. Fry for a few minutes on each side, flipping and removing with tongs. Lay the fried pieces onto a paper towel to drain. Repeat with the remaining pieces.

Stack and top with tomato sauce (John made a delicous tomato sauce with tomatoes and hot peppers from our garden).

show hide 11 comments

tanvi - what a way to eat vegetables! it looks delicious, and i love that its all from your garden :-)

Zarah Maria - Lovely!

joey - Very nice and yummy sounding! I love eggplants and am always happy to find another way to eat them :-) I envy you your own-garden eggplant!

tara - My dear S hates eggplant, so I have found a similar method that he wil condescend to eat. Before the coating process, take two pieces of eggplant, sandwich around a tiny piece of cheese (mozzarella is good). There should be a boarder around the cheese, so that it doesn’t melt out. Then I procceed as above, giving them a bit of a chill in the fridge before frying. Crispy, succulent eggplant, with a gooey centre. Lovely. Truth be told though yours, without the cheese, looks more divine then I have ever made and I would happily much up a plate!

Sera F - Gemma…I am so proud of you and jealous all at the same time!!! EUROPE and ASIA!!!!!!!!! Good for you! Will you be posting? School starts back up for me on Sept. 6th. So happy for you…do you have any desire to work in the culinary field? thankyou for the great posts and pictures. I am still trying to get my blog updated, but it will take awhile. Take care, have fun, and the best of luck to you and John. Be safe!

gemma - Thanks tanvi, zarah and joey!
Tara, oh my how do I love cheese!? Next time it will have to be involved!
Thanks Sera, I will be posting! Most likely between this site when it is food related, and another Typepad webpage when with an obvious link when it is otherwise. I have a desire to work in the culinary field, though I feel that it might be fundamentally different from my desire to make things from scratch and by hand. I don’t mean to say that doing different is wrong, but for myself I can’t imagine using a bunch of machines to make bread (or something else) that I feel might be better and more fun to make without. I really hope you get to spend more time with your blog soon (and that you can borrow a digital camera to use to document your wonderful exploits!). I look forward to reading it!

bakeD - I don’t like eggplant at all but the pictures look so good that I might have to give it a try.

gemma - Hi bakeD, it actually took me quite a while to come around to eggplant. I still have a hard time with the taste when it is grilled with the skin on or something. It has been nice to learn to cook with it because then I can control some important factors, such as making sure the skin is removed before it cooks and, really, what isn’t made more delicious when fried?! Let me know if you do give it a try, I would be curious to see what you think. Thanks for stopping by and for the nice words!

Nupur - Oh my, that look so tempting! Kind-of a deconstructed eggplant parmesan!

gemma - Hehe, you’re right Nupur, I hadn’t thought of that but it kind of is.

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