Name: Deep Fried Eggplant (Aubergine)
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 3 eggs; 1/2 teaspoon salt; 2 cups breadcrumbs, freshly made; 2 teaspoons paprika; 2 teaspoons salt; 2 teaspoons garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon oregano, dried; 1/2 teaspoon thyme, dried; 1/4 teaspoon cayenne pepper; 1 small eggplant; oil (for deep frying)

Servings: 4 persons

1/2 cup all-purpose flour
3 eggs
1/2 teaspoon salt
2 cups breadcrumbs, freshly made
2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/4 teaspoon cayenne pepper
1 small eggplant
oil (for deep frying)

1
In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
2
Cut eggplant in 1/4 inch thick slices and then quarter slices.
3
Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
4
Dip in egg mixture, then press into bread crumbs.
5
Transfer to a rack or paper towel to allow them to dry slightly.
6
In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
7
Fry the eggplant in batches for 1 minute on each side or until golden.
8
Drain on paper towels; sprinkle lightly with salt before serving if desired.
9
Serve with dipping sauce.

No nutritional information available.

No additional tips available.

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

Deep Fried Eggplant (Aubergine)

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