Deep Fried Eggplant & Pasta
This is the large purple eggplant, this used to be imported but are now grown in Thailand. This sounds really good as side dish, an appetizer, or even served on pasta with a tomato sauce. This is easy to prepare and low cost. I cannot price this until I buy more eggplant. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Appetizer, Main Dish, Side
Cuisine American
- 1 purple eggplant, sliced about 1/4 inch thick
- all purpose flour, as needed
- salt and pepper, to taste
- 1 egg
- 2 tablespoons water
- all purpose flour, as needed, see Step 2
- Parmesan cheese, grated, as needed, see Step 2
- pasta, for serving
- tomato pasta sauce, for serving, OR make from a shortcut
Heat your deep fryer.
Place some flour on a plate or shallow dish and season with salt and pepper to your liking, mix and set aside. In a shallow bowl add the egg and 2 tablespoons of water and beat slightly, place that next to the plate of seasoned flour. In another plate, add equal amounts of flour and Parmesan cheese and mix together, place that next to the egg wash plate.
When the oil in the deep fryer is hot, take a slice of eggplant and coat with the seasoned flour, then dip into the egg wash to coat, then into the flour and cheese mixture, then into the deep deep fryer. Repeat the steps for the all the slices but do not overload the deep fryer. Cook until golden brown then place on a plate lined with paper towels to drain.
Serve on pasta with tomato sauce as a light main dish or simply with a bowl of tomato sauce for dipping as a side or appetizer.
Low cost side dish.
Shortcut: Tomato Sauce.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.