Crispy Fried Eggplant (Aubergine)

From: *Huntergirl*

On Aug 26, 2009

Great recipe for perfectly fried eggplant!

From: Family of four

On Jun 11, 2009

We love this--it's really great. The eggplant always turns out perfect. Though, to make it easier and less messy, I put the cornstarch in a sifter. I cut the eggplant, place the slices on foil, sift the cornstarch on one side, turn over, repeat and then begin the egg and breadcrumb routine. Works nicely and avoids having cornstarch all over the kitchen. But, maybe I'm just a messy cook!

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.