Crispy Fried Eggplant (Aubergine)

From: quirkycook

On Jan 26, 2010

Good recipe, although I was afraid that the eggplant would be salty after "sweating" some of the moisture out. Turns out, I could have salted the slices again because they were a little bland. The slices were very crispy and I used them for eggplant parm.

From: Chef Sarita in Austin Texas

On Jan 11, 2010

Very good but these are changes that I thought were neccesary in order for the fried eggplant NOT to come out soggy and oily. 1.) evenly SALT each side of eggplant slices and place on paper towel to absorb for 30-45 min. 2.) Rinse and pat dry. 3.) Let slices soak in 1 1/2 cup BUTTERMILK for 45 min. 4.) Proceed with the rest of the steps in the recipe. These steps will Guarentee a very nice flavorful outcome!

From: LizP

On Dec 25, 2006

Perfect Eggplant! Just what I was looking for. I made it on Saturday night, planning to assemble it into eggplant parmagiana today. Good thing I tripled the recipe and cooked up 3 eggplants. My kids....yes KIDS....could not get enough of the freshly fried eggplant. I think they ate 1 whole eggplant between them, including my picky 7 year old. I used Italian Breadcrumbs, not fresh. I cooled the fried eggplant slices and stored them in ziploc bags until today and went ahead with my parmagiana plan. With the cheese and sauce, you could not tell the eggplant was not made fresh today. Everyone raved. The one suggestion I would make it to salt the eggplant for an hour, then rinse and pat dry. This sweats out the bitter juices and condenses the air pockets in the vegetable, so it absorbs less oil. Yes, it is an extra step....but it is worth it. Thanks for the recipe!

From: Miss Annie

On Jun 23, 2005

We enjoyed the eggplant fixed this way. It is tasty and healthy. Nice texture and crunch. I used Italian Bread Crumbs too and served it with warm marinara sauce on the side. Thanks for sharing this easy, tasty recipe.