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Those of you who know me, know that I do the majority of the
cooking, but every now and then Zach prepares something. Trust me it is no
ordinary meal… his specialties are creating feasts out of the leftovers, and
grilling. He also loves his little fryer, and he will fry anything, and
everything! If you only see the end result you will most likely enjoy is, but
the real “charm” of him cooking is watching the proses he takes to create it. Someday
I’ll try to record it so you can fully understand!
Some times dinner takes awhile...
Last night for an example, he started with cooking eggs over
medium and put them at the bottom of the bowl, next he heated up some leftover
rice and put it on top of the rice. He then grated a carrot (with a cheese
grater) sautéed that with I think teriyaki sauce and topatillo, and I’m
guessing garlic salt, put that on top of the rice. He then took the leftover
roast cut it into slices and sautéed that with more teriyaki and put that over
the carrots. I know I’m missing some of the other spices he used but that was
dinner in a nut shell, and it was fantastic! This was not one of his more crazy
concoctions, but it is the freshest in my mind.
So as you can imagine when he asked me to buy eggplant,
because he knew this great eggplant dish I promptly went to the store and
bought two! Then they sat in the refrigerator…and sat…and sat. Finally I
decided to make something with them before they went bad. Today I bring you fried
Eggplant!
Recipe courtesy Emeril Lagasse, 2003
Prep Time: 15 min
Cook Time:8 min
Level: Intermediate
Serves:2 servings as a
side dish or appetizer
Ingredients
- 1/2 cup all-purpose
flour or cornstarch
- 3 eggs, lightly beaten
- 2 cups fresh bread
crumbs
- 1/2 teaspoon salt, plus additional for sprinkling
eggplant
- 1 tablespoon Essence, recipe follows
- 1 small eggplant, cut crosswise into 1/4-inch thick
slices and then quartered
- Vegetable oil, for deep frying
- Marinara
sauce (optional)
Directions
Place the flour, egg,
and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg
and whisk to combine. Season the bread crumbs with the tablespoon of Essence
and stir with a fork or your hands to thoroughly combine.
Dredge each piece of
eggplant in the flour, coating thoroughly and then shaking to remove any excess
flour. Coat each piece with the egg, then dredge in the bread crumb mixture,
pressing to make the bread crumbs adhere. Transfer the eggplant
pieces to a rack or to paper towels to let them dry slightly before frying.
In a deep, heavy skillet
heat 1/2-inch of vegetable oil
to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1
minute on each side, or until golden brown. Transfer with tongs to paper towels
to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce,
or as desired.
Yield: 2 servings as a
side dish or appetizer;
4 servings as an hors d'oeuvre.
Emeril's ESSENCE Creole
Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons
paprika
2 tablespoons salt
2 tablespoons garlic
powder
1 tablespoon black
pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried
oregano
1 tablespoon dried thyme
Combine all ingredients
thoroughly.
Yield: 2/3 cup
Recipe from "New
New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by
William and Morrow, 1993.
This is how mine turned out! I even got a little fancy and sprinkled with fresh Oregano
This was a very easy recipe, a little messy because you have
to dip it in three different things, but delicious! I used panko rather than breadcrumbs, just
because that is all I had. I recommend slicing the eggplant thin so it is
almost like a chip, if they are thick then it will be gooey on the inside,
which can be a turn off to some. I’ll admit that this was my dinner the other
night… Hopefully someday I will try Zach's elusive eggplant concoction!
Hope you like it! If you have any questions or comments
please let me know! Thanks for stopping in!
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