3 Ways to Fry Eggplant
Eggplant is a versatile and delicious vegetable that can add flavor and depth to many dishes. One popular way to prepare eggplant is by frying it, which brings out both its texture and taste. There are various methods you can use when frying eggplant, each of which produces a slightly different result. In this article, we will explore three ways to fry eggplant: pan-frying, deep-frying, and shallow-frying.
Pan-frying is an easy and quick method that requires a minimum amount of oil, making it a healthier option than deep-frying. Here’s how to pan-fry eggplant:
– Slice the eggplant into ½-inch thick rounds or lengthwise strips.
– Place the slices on paper towels and sprinkle with salt to draw out moisture. Let them sit for about 30 minutes before patting them dry with more paper towels.
– In a large skillet or non-stick pan, heat about 1-2 tablespoons of oil over medium heat.
– Add the eggplant slices in a single layer and cook for 4-5 minutes on each side until golden brown and tender, turning once.
– Transfer cooked slices onto paper towels to drain any excess oil.
You can serve pan-fried eggplant as a side dish, in sandwiches, or topped with your favorite sauce or cheese.
If you prefer a crispier exterior and indulgent taste, deep-frying is the way to go. Follow these steps for deep-fried eggplant:
– Slice the eggplant into thin rounds or strips.
– Similarly to pan-frying, place the slices on paper towels, sprinkle with salt and let them sit for about 30 minutes before patting dry.
– Preheat your deep fryer or fill a large pot with about 2-3 inches of oil and heat it to 350°F (175°C).
– Coat the eggplant slices in flour, then dip them in beaten eggs, and finally, coat them in breadcrumbs or panko.
– Carefully lower the breaded eggplant pieces into the hot oil and fry until golden brown and crispy, about 3-4 minutes. You may need to fry in batches to avoid overcrowding the pot.
– Use a slotted spoon to remove the fried eggplant from the oil and transfer to paper towels to drain excess oil.
Serve deep-fried eggplant as an appetizer or snack with dipping sauce, or as a component of a main dish, such as eggplant parmesan.
Shallow-frying is a middle ground between pan-frying and deep-frying with the key difference being the amount of oil used. To shallow-fry eggplant:
– Follow the same steps for preparing eggplant slices as described in the pan-frying method.
– Heat about ½-inch of oil in a heavy skillet or frying pan over medium-high heat.
– Add the eggplant slices to the hot oil without overcrowding them and fry for 3-4 minutes on each side until golden brown and tender.
– Transfer cooked slices onto paper towels to absorb excess oil.
Shallow-fried eggplant can be served similarly to pan-fried or deep-fried eggplant.
Regardless of which frying method you choose, you’re sure to enjoy a delicious, golden-brown creation with any one of these techniques. Consider trying all three ways to experience how each technique affects taste and texture, ultimately finding your personal favorite method for frying eggplant.