Among the recipes using eggplant, one we’re used to preparing the most is breaded eggplant; but, of course, this one has its trick to get it perfect.
What we always look for when preparing breaded eggplant is that the outside of it is crunchy and appetizing at first sight, without forgetting that the inside must be juicy and soft.
By only describing this our mouths are already watering, and this is because they’re really delicious, that’s why today we’re showing you how to make them.
How to make crunchy breaded eggplant?
There are many ways of making breaded eggplant, and all of them use a simple trick that will help us to get them as perfect as possible.
This trick is usually the way of eliminating the bitterness of the eggplant. Whether it’s raw or cooked, it’ll always be present if we don’t do something about it and reduce it.
In this way, you’ve surely heard about some of them, but we’re going to review them just in case you might have forgotten them, and then we’ll consider which one is the best for this recipe.
The first one is the trick using milk, salt and water, which consists of soaking the already-cut eggplant in the resulting mixture of these ingredients for 30 minutes.
This one is highly effective, but at the same time it’s quite pricy compared with the rest of the tricks we’ll mention below.
Another one we use a lot is to simply add salt to the cut eggplant and let it sweat between 15 and 30 minutes so it can release a darkish liquid that contains the bitterness. Once we’re done with this, we can either clear it with water or dry it with cooking paper in order to remove what could have been left of this liquid, as well as the excess of salt.
A third trick uses beer or soda, which we already talked about this one on our previous recipe of fried eggplant and this is one of our favorites.
Lastly, we also have the one we propose that you use in today’s recipe which consists of using just salt and water. We can assure you that our breaded eggplant will be fantastic.
Anyway, you can always use the one you like the most, that’s why we offer you several options you can choose from.
Carry on. In order to give it the perfect finish, it’s important to bear in mind the temperature of the oil at the moment of frying the eggplant.
Here, the important thing is that the temperature can’t be too high that it could burn the eggplant on the outside and let it stay raw on the inside, nor being too low so it doesn’t absorb too much oil.
Therefore, we’re going to cook the breaded eggplant in hot oil keeping the temperature of the fire at medium-high until it’s brown.
Breaded eggplant recipe
- 1 large eggplant
- 2 eggs
- 1 cup of flour
- 1 cup of breadcrumbs
- 1 L of water
- 1 tablespoon of salt
- Oil for frying
Step by step how to prepare
- Then wash and slice the eggplant. The slices must be around 5 millimeters thick, which is approximately half a phalange. Then soak them in the water with salt for 15 or 30 minutes.
- Start by preparing a mixture of water and salt in a bowl. Set aside.
- After this time, drain them well and dry the excess water and salt using cooking paper. Once you’re done with this step, they may be low on salt, so you can add a pinch before breading them.
- The next step is to prepare three bowls, one of them will contain the flour; the second one, the beaten eggs; and the third one, the breadcrumbs. This is the order to cover the slices of eggplant with each one of these ingredients, removing the excess before moving on to the next one.
- Fry them in hot oil on medium-high heat, first for approximately 2 and a half minutes, then turn them over and fry them a minute and a half until they are brown. Add them in groups of two, because if you fry too many at the same time you run the risk that the oil may cool down and the eggplant slices may absorb too much grease.
- Lastly, drain them well and place them on a plate covered by cooking paper so that they finish seeping out the excess grease and they get crunchy.
Video. How to Make
In the same way, you can add other spices you’d like such as oregano, rosemary, thyme and some pepper.
Likewise, if you don’t want to use breadcrumbs or you don’t have them, you can exclude them and instead you can cover the eggplant slices by flour one more time before frying them.
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