Fried Eggplant
"My mother taught me how to make this dish. It is something I have enjoyed my whole life. I really think you will like it. I usually make a remoulade sauce to serve the eggplant with for dipping. Now, of course you can add your own spices but I am going to give you the basic remoulade recipe."
Ingredients
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- REMOULADE SAUCE
Nutritional
- Serving Size: 1 (1090.5 g)
- Calories 268.4
- Total Fat - 12.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 67.1 mg
- Sodium - 378025.2 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 2 g
- Sugars - 5 g
- Protein - 6.5 g
- Calcium - 305.7 mg
- Iron - 5.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Crush up the crackers. I use my hands, then I use the bottom of a glass to mash them more. I do this on a plate. If there are larger crumbs, this is fine, you aren't trying to make them into bread crumbs. Add the bread crumbs and mix. Salt and pepper the mixture.
Step 2
Beat the eggs and add a few drops of water.
Step 3
Slice the eggplant into about 1/4 inch slices.
Step 4
Heat oil in a large skillet over medium heat. When oil is ready, dip eggplant slices in egg, then in the crumbs, and place in hot oil.
Step 5
Fry 2 to 3 minutes on each side, or until golden brown. You may have to change the oil during batches, as some of the breadcrumbs will fall off during frying.
Step 6
Drain on paper towels.
Tips
No special items needed.