Presenter:  Kelly

Introduction:

We are so lucky to have the daycare provider that we do.  So lucky, in fact, that we have used the same daycare for the past 4.5 years and plan to use it until Nolan, goes to preschool in 3 more years!  The couple that runs the little at home daycare, is very friendly.  They only watch 5 children, which means a lot of attention for all of them.  Additionally, they live on quite a few acres of land, and they make full use of it! 

The kids love it there.  Their daily duties include collecting eggs from their chicken coop and helping in the fruit and vegetable garden, which is at least 20 times the size of my sad little garden plot.  Luckily for us, the garden produces so much vegetation, that we are often the recipients of its surplus.  Just this past week, we were sent home with 4 eggplants!! 

Resources:

  • Large frying pan (approximately 10”)
  • 3 small bowls
  • Spoon or small whisk
  • Kitchen knife
  • Measuring cups and spoons
  • 2 plates, one lined with a paper towel

Procurements:

  • 1 eggplant
  • 1/2 c. all purpose flour
  • 1 t. black pepper
  • 1 egg
  • 2 T. water
  • 1/4 c. Italian breadcrumbs
  • 1/4 c. grated parmesan cheese
  • 1 t. garlic powder
  • 1/3 c. olive oil

Operating Procedures:

Start by peeling your eggplant.  I use a knife to cut off the top, bottom, and then down the sides.  Next, you want to slice the eggplant into about 1/2” pieces. 

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In the 3 bowls, whisk together flour and pepper in the 1st, egg and water in the 2nd, and breadcrumbs, parmesan, and garlic powder in the 3rd. 

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Now dip each piece of eggplant in the flour, egg, then breadcrumbs.  Set each dipped slice aside on the plate.  Once all pieces are breaded, heat the skillet and 1/3 c. of olive oil on medium/high heat.  Once the oil is hot, work in batches to cook each slice of eggplant for about 2 minutes on each side until golden brown.  Remove them from the pan and let them cool on the paper towel lined plate. 

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Proposals:

These were delicious topped on a bed of romaine and drizzled with ranch dressing and a crack of black pepper.  From the cover photo, though, you can see our household favorite, eggplant parmesan.  Just top each eggplant with warmed marinara sauce and mozzarella or provolone cheese. 

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Closing Remarks:

Remember, it’s important to get the oil very hot before frying.  The eggplant should sizzle and begin cooking as soon as it’s laid in the pan.  It’s also worth noting that you should not overcrowd the skillet.  I stuck to cooking 5 slices of eggplant at a time.  This ensures that they come out perfectly.  Golden brown and delicious!

Pan Fried Eggplant
Hand battered eggplant pan fried to golden brown.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 eggplant
  2. 1/2 c. all purpose flour
  3. 1 t. black pepper
  4. 1 egg
  5. 2 T. water
  6. 1/4 c. Italian breadcrumbs
  7. 1/4 c. grated parmesan cheese
  8. 1 t. garlic powder
  9. 1/3 c. olive oil
Instructions
  1. Start by peeling and slicing the eggplant into 1/2'' pieces.
  2. In the 3 separate bowls, whisk together flour and pepper in the 1st, egg and water in the 2nd, and breadcrumbs, parmesan, and garlic powder in the 3rd.
  3. Next, dip each piece of eggplant in the flour, egg, then breadcrumbs. Set each dipped slice aside on a plate.
  4. Once all pieces are breaded, heat a 10'' skillet and 1/3 c. of olive oil on medium/high heat.
  5. Once the oil is hot, work in batches to cook each slice of eggplant for about 2 minutes on each side until golden brown.
  6. Remove from pan and let them cool on the paper towel lined plate.
Notes
  1. Top as desired with marinara sauce and cheese or dip in ranch.
Five to Nine Creations http://www.fivetoninecreations.com/
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