Heritage Fried Eggplant is a classic comfort food with a crispy, golden crust and tender interior. This simple yet flavorful dish is perfect for any occasion, offering a delightful combination of textures and tastes that will make it a family favorite.
The star of this dish is the eggplant, providing a hearty and satisfying base. We use all-purpose flour as the first step in our breading process to help the coating stick. Two eggs are beaten to add moisture and help the breadcrumbs adhere. The breadcrumbs mixed with Parmesan cheese create a savory, crunchy exterior. Vegetable oil is used for frying, ensuring even cooking and a golden-brown finish. Finally, a sprinkle of salt and pepper enhances the natural flavors, while fresh parsley adds a pop of color and freshness.
Heritage Fried Eggplant pairs beautifully with a simple marinara sauce or a tangy yogurt dip. Serve it alongside a fresh green salad for a light meal, or as a hearty side dish with grilled meats. You can also layer it in a sandwich with fresh mozzarella and tomatoes for a delicious twist on a classic eggplant parmesan.
Start by slicing your eggplant into 1/4-inch thick rounds. This thickness is just right to ensure they cook evenly and don’t get mushy. Next, sprinkle the slices with salt and let them sit for 30 minutes. This step is crucial as it draws out excess moisture and reduces bitterness. After 30 minutes, rinse the slices under cool water and pat them dry with paper towels.
Now set up your breading station with three shallow dishes: one with flour, one with the beaten eggs, and a third with the breadcrumbs and Parmesan cheese mixed together. Take each eggplant slice, dredge it in the flour, dip it into the egg, and then coat it in the breadcrumb mixture. Make sure each slice is well-coated for the best crunch.
Heat the vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a breadcrumb dropped into the oil sizzles. Fry the coated eggplant slices in batches, being careful not to overcrowd the pan. Cook them for about 2-3 minutes on each side until they’re golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil. Season with a little salt and pepper while they’re still warm.
Before serving, garnish with a sprinkle of fresh parsley for a burst of color and a hint of freshness.
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