Grandma Roses Italian Fried Eggplant 1965

1h
Prep Time
4m
Cook Time
1h 4m
Ready In

Recipe: #4842

March 07, 2012



"When my grandmother used to make this she always invited me over for lunch. Lunch was the fried eggplant, a fresh garden salad and sometimes a small piece of veal."

Original is 6 servings

Nutritional

  • Serving Size: 1 (170.5 g)
  • Calories 372.7
  • Total Fat - 19.5 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 23.1 mg
  • Sodium - 690.7 mg
  • Total Carbohydrate - 34.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.3 g
  • Protein - 15 g
  • Calcium - 352.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Rinse the eggplant, cut into round slices about 1/4 inch thick. Place in a strainer, sprinkle with the salt, and let sit over a bowl for about one hour. Rinse the salt off eggplant with cool water, place on paper towels and dry well. Heat about 2 tablespoons of the olive oil into a pan and pan fry each slice without crowding in pan, about 2 minutes each side. Remove to drain on paper towels. Now eggplant is ready.

Step 2

Cut the mozzarella cheese into round slices. We do use the fresh cheese. Cut cheese and place on a plate, season with a little salt and black pepper,sprinkle with the basil then cover withsaran and set aside with the eggplant.

Step 3

Sprinkle the yeast into a bowl with 1 1/2 cups warm water stir until dissolved. Whisk in 1 1/2 cups of the flour and the black pepper and stir until smooth. Let this stand for at least half hour.

Step 4

Place one slice of cheese between two slices of eggplant, and press firmly. Spread the last 1/2 cup flour onto plate or parchment, and dip the eggplant stacks or sandwich into flour coating outside well. Place onto racks.

Step 5

Heat the vegetable oil in a saucepan and heat to 350 degrees.

Step 6

Beat the eggwhite with beaters until stiff peaks form. Fold eggwhite into the yeast flour batter. Dip eggplant stacks a few at a time into batter, you can hold together with a toothpick if desired. Shake off any excess batter, fry the stacks in oil about three at a time, not overcrowding. Fry about two minutes each side until golden. Remove with slotted spoon, drain on paper towels. Squueze lemon slice over top while warm, serve warm.

Tips


No special items needed.

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