Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp red pepper flakes
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
Special equipment needed:
- Large skillet or deep fryer
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, black pepper, garlic powder, onion powder, paprika, oregano, basil, and red pepper flakes.
2. In another shallow dish, whisk together eggs and milk.
3. Dip eggplant slices into the flour mixture, shaking off any excess, then dip into the egg mixture, and back into the flour mixture.
4. Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat.
5. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
6. Remove the eggplant slices with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 305
- Fat: 12g
- Carbohydrates: 44g
- Protein: 8g
- Fiber: 7g
- Sugar: 9g
- Sodium: 633mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond milk can be used instead of regular milk for a dairy-free version.
Variations:
- Add grated Parmesan cheese to the flour mixture for extra flavor.
- Serve with marinara sauce or aioli for dipping.
Tips and tricks:
- Make sure to shake off any excess flour and egg mixture before frying to prevent clumping.
- Use a deep fryer for even frying and less oil splatter.
- Slice the eggplant evenly for consistent cooking.
Storage instructions:
- Store leftover fried eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- Serve with a side of pasta or a salad for a complete meal.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are not crispy, increase the heat of the oil and fry for a longer time.
- If the eggplant slices are too oily, place them on a paper towel-lined plate to absorb excess oil.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the eggplant is fully cooked before serving.
Food history:
- Calabrian cuisine is known for its use of spicy peppers and fresh vegetables, including eggplant.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve as an appetizer or side dish.
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Region: Italian