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Best eggplant recipe ever

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Well, one of...

Got it from Gourmet cookbook. It's basically breaded and pan fried eggplant wedges/sticks. Never done this before. Coat the eggplant in flour then dip in egg (I used beaters as that's what I had; recipe called for evaporated milk), then in fresh toasted breadcrumbs. Pan fry in olive oil until browned and crispy, then I sprinkled sea salt over. Then dip in powdered sugar. Sooo goood. The eggplant becomes almost cheese-like, very creamy, and the sweet with it is very interesting.
I have a ton of eggplant in my garden and I'm dreaming of making this again. Too bad it's so bad for you.

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  1. What kind of eggplant, Italian?

    1 Reply
    1. re: Pei

      I used three different kinds since that's what I had. One was a Japanese eggplant, another called Dusky, which is similar to Italian but doesn't get nearly that big, and another called Calliope which has purple and white striped skin on the outside. I am sure you could use Italian with no problems. I didn't salt mine since they came right out of the garden that night, but you might want to with Italian from the store or farmer's market.

    2. We fry eggplant all summer except slightly more low brow.
      Peel the eggplant, cut into small wedges, quick dip in an egg/milk wash, into a baggie with Zatarain's lemon added fry mix, give it a good shake, into vegetable oil @ 325 degrees for a couple of minutes, salt before serving. No sugar needed, IMHO.
      Children love this, just tell them it's eggplant after they have tried a few. My 8 year old asks regularly for it.

      3 Replies
      1. re: Tee

        Do you find you still have to salt and drain the eggplant, or is that unnecessary with the variety you use?

        TT

        1. re: TexasToast

          I typically use the classic "black beauty" .

          1. re: Tee

            and I salt only after frying.

      2. Chowpup made a wonderful eggplant dip a couple of weeks ago. Baked eggplant mashed with salt and pepper mixed with goat cheese and a dab or two of mayo (she used the Hellman's Mayonessa con Limon bought at Big Lots which is just marvellous - unfortunately only bought six jars because the use by date is 10-31-06).

        1. I got a recipe last week from our CSA that was very good and reasonably healthy as well. I used an Italian eggplant and I did salt and drain first. The recipe said to soak in ice water for half an hour (I did this after the salting step), then dip in a mixture of half and half mayo and water (I used hellman's lite), then dip in a mixture of roughly half and half seasoned bread crumbs and grated parmesan cheese (a bit more cheese than breadcrumbs if I recall). Then onto an oil-sprayed cookie sheet, sprayed with oil on the top side and baked at (I think) 400 degrees till golden. They were *really* good and I'm not a huge eggplant fan.

          2 Replies
          1. re: DGresh

            Did they come out crispy this way? Sounds good, although the mayo bit sounds a little strange. I'll try it!

            1. re: JessWil

              Yes it was crispy (not super crunchy, but crispy). The mayo was a very light coating (basically dip each side and scrape most of it off on the edge of the bowl). The mayo was really just to make the bread crumbs stick.