Best eggplant recipe ever
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.
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.
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).
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.
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.