Fried Eggplant With Basil
serves 2-4
Recipe from cookthink
Though this could be the basis for an easy eggplant parmesan, fried eggplant is a great dish in its own right. Serve it up with some tomato sauce, drizzled with balsamic vinegar, or all alone and piping hot.
ingredients
vegetable oil
1/2 cup all-purpose flour
1-1/2 cup fresh breadcrumbs
1 medium eggplant cut into
1/4-inch thick rounds
salt and pepper
2 egg whites
2 tablespoons freshly grated parmesan
8 fresh basil leaves, thinly sliced
timer
prep: 15 minutes
total: 25 minutes
tools
large sauté pan (or cast iron skillet)
candy thermometer
a few small plates
whisk
grater
tongs
paper towel-lined plate
instructions
1. Fill a large sauté pan (or cast iron skillet) about 1/4 of the way up the sides with vegetable oil. Over high heat, bring the oil to 350F and try to keep this temperature steady.
2. Put the flour and bread crumbs on separate plates. Season the eggplant rounds on both sides with a sprinkling of salt and pepper. Whisk the egg whites together until smooth.
3. Dredge the slices in the flour and shake off the excess. Next dip into the egg whites and let the excess drip off. Finally, press both sides of each slice into the bread crumbs, so that the crumbs coat each slice on both sides.
4. Making sure you don't crowd the pan, fry a few slices at a time. Fry, turning once, until golden brown, about 4-6 minutes per slice. Remove the slices to a paper towel-lined plate. While they're still hot, sprinkle them with the parmesan and basil.
