Crispy Eggplant
HB-0726 · Hand-built original · Filipino
FilipinoVegetarianVegetarianDairy-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 large eggplant (about 1 pound), cut into 1/2-inch rounds
- 1 cup dry breadcrumbs
- 1/3 cup sesame seeds
- 2 large eggs, beaten
- Salt, to taste, plus extra for drawing out moisture
- Black pepper, to taste
- Vegetable oil, for frying (about 1 cup)
Method
- Lay the eggplant slices in a single layer, sprinkle both sides lightly with salt, and leave for 20 minutes so they release their bitter juices.
- Pat the slices completely dry with paper towels and season with a little black pepper.
- Mix the breadcrumbs and sesame seeds in a shallow dish. Put the beaten eggs in a second shallow dish.
- Dip each slice in the egg, letting the excess drip off, then press it firmly into the breadcrumb mixture until well coated on both sides.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches about 350°F and a crumb sizzles on contact.
- Fry the eggplant in batches for 2 to 3 minutes per side until deep golden and crisp, taking care not to crowd the pan.
- Drain on paper towels, sprinkle with a pinch of salt while hot, and serve immediately.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).