Breaded eggplant

Name: Breaded eggplant
Ingredients: 1 very large eggplant (700 g); 2 teaspoons salt; 6 eggs; 1/2 teaspoon ground pepper; 150 g flour; 250 ml oil; 4 slices of bread; 1 garlic clove; 2 tomatoes (300 g)

Appetizers - Breaded eggplant by Catalina F. - Recipia

Breaded eggplant is fried in slices, dipped in egg and flour, until it has a golden crust. You can brown it in a pan or in a Philips multicooker, then serve it with garlic toast and tomatoes, for crisp edges and a soft center. I leave the skin on the slices, especially when the eggplant is firm and smooth. Prep: 20 minutes. Cook: 27 minutes. Rest: 65 minutes. Total time: 112 minutes. Serves: 4. About 550 kcal and 19 g protein per serving.

Ingredients

1 very large eggplant (700 g)
2 teaspoons salt
6 eggs
1/2 teaspoon ground pepper
150 g flour
250 ml oil
4 slices of bread
1 garlic clove
2 tomatoes (300 g)

Preparation

1. Wash the eggplant and cut it into thin slices, about 1 cm thick. Sprinkle with 1 teaspoon of salt and leave to drain for at least 60 minutes. 2. Rinse the slices under cold running water, leave them to drain for 5 minutes, then pat them dry thoroughly with paper towels. 3. Beat the eggs with 1 teaspoon of salt and 1/2 teaspoon of pepper. Put the flour on a plate. 4. Dip each slice in egg, then flour, then egg again. Heat 250 ml of oil in a pan or in the Philips multicooker bowl and fry the slices in batches, about 24 minutes in total, for 3 minutes on each side, until browned. Transfer them to a plate lined with paper towels; let the remaining oil cool before throwing it away. 5. Toast the bread for 3 minutes, until golden. Rub it with the garlic clove and serve alongside the eggplant slices and chopped tomatoes.

Notes

Choose a firm eggplant with no soft spots; a very large one may need more egg for dipping. Slices thicker than 1 cm need another minute on each side, and if they are still wet, the crust comes off more easily. I time the frying just before the meal because I like them while they’re hot. For a gluten-free version, replace the flour with 150 g of rice flour; the regular version contains gluten and eggs. Serve with a green salad, and keep any leftovers in the fridge for up to 3 days.

Frequently asked questions

Why does the crust come off?

Slices that are too wet can make the flour slide off. Pat them dry until there are no droplets left and shake off any excess flour before dipping them in egg a second time.

How thick should the slices be?

For slices about 7 mm thick, start checking for browning after 2 minutes on each side.

Can I use cornmeal instead of flour?

Yes, use 150 g of fine cornmeal; the crust will be coarser than one made with wheat flour.

Why do they go soft after frying?

Leave them in a single layer on paper towels and don’t stack them while they’re hot, because the steam softens the crust.