fried eggplant

One bite of Eggplant Parmesan and you'll be sold. 

Eggplant Parmesan

eggplants,

Kosher salt

c. all-purpose flour

eggs,

c. milk (or water)

c. Panko bread crumbs

oregano

c. mozzarella

Vegetable oil,

parsley,

c. extra-virgin olive oil

onion, chopped

garlic, chopped

tomato paste

tomatoes

c. torn basil leaves

black pepper

First time making eggplant! Loved it. I used Italian breadcrumbs, Parmesan, garlic salt and Italian seasoning for the breading and for my sauce I used leftover pizza sauce I had made two days prior. 
My sauce was homemade, added red pepper chili flakes, bay leaves, fresh Oregano instead of dried
Layered cheeses with ricotta I also had, mozzarella and parm.
Loved it, will make again

I finally found a way to enjoy eggplant! So delicious 😋 Everyone in my family loved it - kids, hubby and parents. Seconds and leftovers were had. Lots of work but worth it.

This is a great recipe because it is really Italian. Most recipes are Italian American. It is like a lasagna though and not a Parma. When I make eggplant Parma, I cut the eggplant long as the chicken would be cut, bread it, etc. The marinara is seasoned right and that makes the dish wonderful. I have no idea why Americans feel the eggplant parma should be like lasagna…does anyone know?

Excellent! But the paper towels kept on getting stuck in my teeth.

THIS! Was. So. GOOD!!!!! Beware, it takes forever to make! But so worth it! Amazing!

I did not like the fried eggplant - it made a weird texture and the flavors overall were not great either. We ended up trying to add more seasonings after it was baked which helped a bit. We won't make this again.

https://streaming.hearstdigitalstudios.com/1a5eac94-1a8d-4aea-87ed-78269e9cbdc7/video_rover_16x9_1080p_hd_1572617184_73469.mp4

This Is The Only Eggplant Parm Recipe You'll Ever Need

This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy&#x27;s flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.

Chinese eggplant recipe

Chinese eggplants

salt

tsp white vinegar

potato starch

garlic,

scallion,

(1/2 oz) ginger, coarsely chopped

tsp Szechuan peppercorns, ground

dry chilies, cut into 1/2 inch sections, remove the seeds

water

tbsp light soy sauce

tbsp mushroom sauce (a.k.a. vegetarian oyster sauce)

tsp sugar

Cut the eggplants into 1.5 inches long pieces....

Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.

Coat the eggplants with eggwhite, followed by the...

Coat the eggplants with eggwhite, followed by the potato starch.

Deep-fry the eggplants with oil in moderate heat...

Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.

Saute the ingredients in B with some oil...

Saute the ingredients in B with some oil over low to medium heat until aromatic.

Mix all the ingredients in C to constitute...

Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.

Return the fried eggplants to the wok. Flash...

Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.

Dish out and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/wjkjvfbexqgyk7lan5qd.mp4

Vegan and gluten free fried eggplant recipe with green peppers and tomatoes! Serve it as a vegetarian main with warm pita bread, rice or your favorite grain. You can also serve it at room temperature as an appetizer next to other Mediterranean favorites. Allow 30 minutes of inactive time.

Fried Eggplant Recipe with Green Peppers and Tomatoes

eggplant (washed, dried, sliced in 1/2" rounds)

kosher salt

green bell peppers

5-6 large slicing tomato (washed, dried, sliced in 1/2"rounds)

garlic (Roughly chopped)

tbsp white vinegar

walnut hearts (optional)

mint

Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.

Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. (Do this carefully and use a splatter screen as recommended.) Remove from heat and place on paper towels to drain. Sprinkle with a little salt and a generous sprinkle of sumac.

In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.

If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.

Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.

Serve warm or at room temperature with a side of pita or Lebanese rice.

These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!

Fried Eggplant with Honey (Berenjenas Fritas con Miel)

eggplants

Milk (to cover)

Salt

Pepper

Flour

Olive Oil (an inch or two for frying)

Honey or molasses (to drizzle on top)

Cut the eggplant in round slices or in matchsticks, depending on your preference.

In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).

Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.

Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)

Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.

Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal. Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal.

Fried Eggplant

Large Egg

Cup Cornstarch

Small Eggplant (Cut Into 1/4 Inch Thick Slices)

Cup Italian Seasoned Panko Bread Crumbs

Lemon Wedges-Optional

Jarred Marinara Sauce-Optional

Sliced Mozzarella-Optional

In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.

Heat 1/2 inch oil in a heavy bottom, skillet with straight&nbsp;sides 2 inches tall, to 375degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve.

This sauteed eggplant recipe is seriously one of the best eggplant recipes you'll ever make. Tender, chewy chunks of chopped eggplant are tossed in a sweet and savory Asian-inspired sauce that explodes with flavor in every bite. Best of all, this simple and easy side dish recipe is ready in under 15 minutes!

Quick and Easy Sautéed Eggplant Recipe | Ready In 15 Minutes

Eggplant

tbsp. Sesame Oil

tbsp. Soy Sauce

Honey

Lemon

tbsp. Green Onions, chopped

Preheat a pan or a wok over medium heat and add the sesame oil.

Mix the soy sauce, honey, and lemon juice.

Add the eggplant to the skillet and cook until it’s golden brown on every side.

Add the sauce, let it soak, and combine for a couple of minutes.

By far the best eggplant that I have tried. Really great consistency and top notch flavor.

WOW! This was fantastic. Thanks for the tips about the sesame v toasted sesame oil. I would have chosen the toasted if it wasn’t for your explanation. I can see the difference when starting off much hotter thanI may have otherwise.

Thanks! This easy peasy and tasted amazing! I served it over a bed of cauliflower rice. Yummy

Just made this. Extremely easy, quick, and delicious recipe made with pantry staples. I loved the way the sauce caramelized onto the eggplant, making it sticky and tangy with a lovely subtle sweetness. Very tasty!

Tried this and it was delicious. My mom liked it too. I substituted the honey for sugar and reduced the amount of soy sauce for dietary purposes.

Excellent! This is probably the best eggplant recipe I’ve made…and so easy and fast! Easy 5 star!

Wowza this eggplant really is to die for. My kids couldn't stop scarfing it down.

I love taking veggies and making them into snacks, and I love air frying anything I can. This Air Fryer Eggplant is both of those, and is delicious!

Air Fryer Eggplant

eggplant medium-sized

olive oil

garlic powder

paprika

Italian seasoning

sea salt

parsley

The first and foremost thing to do is to properly clean the air fryer. Make sure that your Air Fryer is ready for cooking a delicious meal.

Next, take a medium size eggplant and cut the top green part of the eggplant. Now cut the eggplant in the shape of small cubes of about one inch. Make sure to cut all the cubes of eggplant to a similar size.

After that, carefully take the cubes of the eggplant and put them in a fresh and clean mixing bowl. Once you are done with transferring the slices of eggplant, add the oil, and then sprinkle the spices, herbs, and salt.

Once all the spices and herbs are in the mixing bowl, toss the slices to make sure that every slice of the eggplant is coated with it.

Now that our eggplant is ready to be cooked, preheat your Air Fryer for 10 minutes, and transfer the eggplant slices in it carefully. Set the temperature at 400℉.

Leave it for at least 10 to 15 minutes for it to be cooked properly. Usually, 15 minutes is more than enough for the eggplant slices to be tenderly cooked on the inside and crispy on the outside.

Finally, let’s garnish it with some cilantro, perhaps squeeze some lime on top, and eat up!

This was easy to make and taste very good, thank you!

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minuteswith a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

Miso Glazed Japanese Eggplant (Nasu Dengaku)

Japanese eggplants

sesame seeds (a pinch)

green onion (thinly sliced)

tbsp white miso paste

tbsp sugar

tbsp sake

mirin

Make Miso glaze - Add miso, sugar, sake, and mirin to a small saucepan over low heat and whisk well. If there are bits of miso, press them with a spoon or silicone spatula to incorporate them into the mixture. Heat until the mixture becomes thick and liquidy, about 7-10 minutes. Remove from heat and set aside.

Prepare eggplants - While the sauce cooks, prepare the eggplants. Cut the eggplants in half lengthwise. Then, use a sharp knife to score the eggplant and create a crosshatch a quarter- to half-inch deep, depending on how thick the eggplant is. Do not cut all the way through to the skin. See photo above for reference.

Cook eggplant - Add oil to the pan on medium heat. Once oil is hot and shimmers, add eggplant face down and gently press with a spatula so the whole surface cooks evenly. Cover with the lid and cook for 3-4 minutes. Flip the eggplant over, cover with the lid, and cook for an additional 3-4 minutes.

Add sauce and broil eggplant - Carefully transfer the eggplant to a baking sheet cut side up. Spoon and spread a generous dollop of the miso sauce over each eggplant slice, covering the entire surface. Place the eggplant in the oven and broil for 2 minutes to caramelize the sauce. Remove from the oven and top with sesame seeds and scallions.

https://content.jwplatform.com/videos/NaJmbPYM.mp4

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minutes with a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

Top 8 fried eggplant recipes from across the web

The most viewed fried eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eggplant Parmesan

Chinese eggplant recipe

Fried Eggplant Recipe with Green Pe...

Fried Eggplant with Honey (Berenjen...

Fried Eggplant

Quick and Easy Sautéed Eggplant Rec...

Air Fryer Eggplant

Miso Glazed Japanese Eggplant (Nasu...

Top 8 fried eggplant recipes from across the web

The most viewed fried eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Parmesan

Chinese eggplant recipe

Fried Eggplant Recipe with Green Pe...

Fried Eggplant with Honey (Berenjen...

Fried Eggplant

Quick and Easy Sautéed Eggplant Rec...

Air Fryer Eggplant

Miso Glazed Japanese Eggplant (Nasu...

The most viewed fried eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine