Deep-Fried Eggplant Recipe

Name: Deep-Fried Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: medium-size eggplants, about 3/4 pound each; egg, lightly beaten; 3 tablespoons cold water; 1/2 teaspoon finely chopped fresh rosemary, or half that amount dried; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons freshly grated Parmesan cheese; 1/2 cup flour; 2 cups fine fresh bread crumbs; 6 cups corn, peanut or vegetable oil

Servings: persons

medium-size eggplants, about 3/4 pound each
egg, lightly beaten
3 tablespoons cold water
1/2 teaspoon finely chopped fresh rosemary, or half that amount dried
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
1/2 cup flour
2 cups fine fresh bread crumbs
6 cups corn, peanut or vegetable oil

1
Peel eggplants and cut each crosswise into 3/4-inch-thick slices.
2
Cut slices into sticks, each about 3/4 inch wide.
3
There should be about 6 cups.
4
Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese.
5
Beat well.
6
Dip eggplant pieces in flour to coat well.
7
Put pieces in egg mixture.
8
Use fingers to coat pieces well.
9
Put bread crumbs in a flat dish and put egg-coated eggplant pieces in.
10
Toss to coat uniformly.
11
Transfer eggplant to a flat dish.
12
Heat oil in a deep fryer or kettle to 375 degrees.
13
Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown.
14
Drain thoroughly.
15
Repeat, deep-frying with remaining eggplant.
16
Serve hot.

3270

kcal

Calories

362

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: medium-size eggplants, about 3/4 pound each, egg, lightly beaten, 3 tablespoons cold water, 1/2 teaspoon finely chopped fresh rosemary, or half that amount dried, and more.

Yes, Deep-Fried Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Fried Eggplant

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