Ingredients
- 1 eggplant, whole (medium to large eggplant)
- 20 crackers, saltine (1/2 a sleeve of saltine crackers)
- Bread crumbs (1 1/2 cups)
- 2 eggs, large (beaten, add a little water)
- Salt and pepper to taste
- REMOULADE SAUCE
- 1 1/4 cups mayonnaise
- 1/4 cup mustard, prepared (any type is fine, but I use spicy southwest from Walmart)
- 1 tablespoons ketchup
- 1/4 teaspoon hot sauce (louisiana not tabasco unless you like it hot!)
- You can stop here, and its good, or you can add some pickle juice or lemon juice, paprika, garlic powder or even some horseradish. Or whatever spices you would like)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.