Thursday, August 4, 2011

Fried Eggplant Sticks


Eggplant is one of those vegetables that I am dying to love.  El Hub is totally not a fan.

So, what's a girl to do when her dad plants eggplant plants just for her in his garden?

Simple.

Fry it.

Yep.

I have no shame about this.  We decided that this is the way (so far!) that we like it best.

And I'm okay with the fact that cooking it in canola oil probably negated whatever nutrients I am trying to gain by eating eggplant.

Sometimes, life just needs to be about compromise.

Fried Eggplant Sticks
A Karla Original

1-2 eggplant (I just used the typical garden-variety kind)
3 eggs
1/4 cup milk
1 cup flour
1/2 cup cornmeal
1/4 cup Parmesan cheese
freshly ground pepper to taste
canola oil, for frying
kosher salt, to taste

Directions:
Peel the purple skin off of the eggplant.  To cut eggplant into matchstick slices, slice lengthwise in half, then slice each half lengthwise in half.  With halves stacked on top of each other, slice across in half, making 4 quarters.  Cut into matchstick strips; repeat with other eggplant if using two.  Set aside briefly.

In a square container or breading station pans, gently whisk together egg and milk to make an egg wash. In another container, mix together with a fork the flour, cornmeal, Parmesan cheese, and pepper.

A handful at a time, dip the eggplant sticks into the egg wash, then lightly coat with flour mixture.  Place on a wax-paper lined plate; repeat with remaining eggplant until all are coated and breaded.  Discard any remaining egg mixture and flour mixture.

In an electric skillet, heat a generous amount of oil.  Add eggplant sticks and cook in a single layer until breading is golden brown.  Remove from oil using a slotted spatula; transfer to a paper-towel lined plate to absorb any excess oil.  Repeat, adding more oil as needed, until all eggplant sticks are cooked.

Sprinkle kosher salt over eggplant sticks to taste.  Serve with marinara sauce.

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