Recipe

1      Reviews by:    Johnny Davis   Fried Aubergine Recipe fries sliced aubergine which has been dipped in eggs then coated with a mixture of cornmeal mix, bread crumbs, Parmesan cheese, garlic powder and parsley flakes to create a nicely textured, delicious fried aubergine dish. Food Category:    Vegetables Cuisine Origin:    English and Scottish    Servings:18 Calories per Serving:65 Print Preview Rate This Recipe Prep Time:   14 Minutes Cook Time:   15 Minutes Total Time:   29 Minutes

INGREDIENTS

• 1/2 cup cornmeal mix
• 1/2 cup bread crumbs (I used plain but seasoned would probably work also)
• 1/4 cup Parmesan cheese
• 2 eggs beaten, in a bowl
• 1 tablespoon garlic powder, not garlic salt
• 1 tablespoons dried parsley flakes
• 1 aubergine (peeled) cut into 1/2 in. slices

DIRECTIONS

• (NOTE: in my opinion, parsley can get on the too much side really quickly so I did not use the 1/4 cup recommended by the recipe - your choice.) I did not salt or pepper, although the recipe said "to taste" - which in my opinion is a wasted instruction because how can you taste it until after it is cooked, and then it may be too late. Put all ingredients except the eggs into a bag (I used two WalMart plastic bags, one inside the other) and shake to mix all ingredients well.
• Crack the two eggs into a bowl and beat to thoroughly mix the yokes and whites together. I used a fork to "egg" the aubergine slices. You can use your hands but that can get rather messy. Forked a slice of aubergine, dropped it into the beaten egg, used the fork to flip the aubergine (both sides coated with egg at this point) and then used the fork to drop the slice into the mixture in the bag.
• Repeat the egging of slices until you have 4 or so slices egged and in the bag. BTW, try to keep the slices separated as much as possible when you drop them in the bag - you want all parts of the slices coated with the dry mixture. Toss the "egged" slices around inside the closed bag to coat well with the breading mixture. You can use your hand to remove the slices from the bag once they are coated with the dry mixture.
• (I used a cast iron skillet with about 2" oil heated to medium high or there about.) Carefully place a slice into the hot oil. Aubergine do not contain a huge amount of water so there will not be a lot of hissing and sizzling when they are placed into the oil - there will be a rather gently "bubbling" going on. It will take about 2 minutes and the slices will be kinda just sitting there - flip them over at this point. The "fried" side should be golden brown and the "bubbling" will start again when the slice is flipped. When the bubbling stops again, the slice is done. Remove to a paper towel lined plate and repeat the process to cook the remaining slices.

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