My Sicilian Grandmother’s Fried Eggplant

120 mins
Serves 1
tiktok.com

Directions

  1. 1Get an eggplant and cut it into rounds, about a quarter inch thick.
  2. 2Add water and salt to a large bowl.
  3. 3Soak the eggplant rounds in the salt water for 1 to 2 hours, using a plate to keep them submerged.
  4. 4Pat the eggplant rounds dry with a paper towel.
  5. 5Add flour to one plate.
  6. 6Add one part Italian seasoned breadcrumbs and one part Parmesan cheese to another plate.
  7. 7Season both plates with Greek seasoning, garlic powder, chicken bouillon, and pepper.
  8. 8Dip each eggplant round into the flour.
  9. 9Dip the floured eggplant rounds into whisked eggs.
  10. 10Pack the breadcrumbs onto the eggplant rounds.
  11. 11Fry them in high-heat oil (around 320 degrees) until golden brown.
  12. 12Let the fried eggplant rest on a cooling rack.
  13. 13To make the bruschetta topping, get 5 Roma tomatoes and remove the center and seeds.
  14. 14Dice the tomatoes.
  15. 15Add the diced tomatoes to a bowl with about a third cup of fresh chopped basil.
  16. 16Add three tablespoons of olive oil, salt, and pepper to taste to the bowl.
  17. 17Stir the bruschetta topping together.
  18. 18Serve the bruschetta on the side with the fried eggplants or top them with it.
  19. 19Optionally, top the fried eggplants with some balsamic glaze.

Ingredients

  • 1 unit Eggplant
  • Water
  • Salt
  • Flour
  • 1 part Italian seasoned breadcrumbs
  • 1 part Parmesan cheese
  • Greek seasoning
  • Garlic powder
  • Chicken bouillon
  • Pepper
  • Eggs
  • Oil
  • 5 units Roma tomatoes
  • 0.33 cup Fresh chopped basil
  • 3 tablespoons Olive oil
  • Balsamic glaze

Equipment

Cutting boardKnifeLarge bowlPlatePaper towelFrying panTongsCooling rack

Tips

  • Soaking the eggplants in salt water gets out the bitterness.
  • For parties, it’s fun to serve them with this bruschetta topping.