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