Deep Fried Eggplant - Detailed recipes with photos.

Incredibly fragrant eggplant appetizer, or side dish. This crunch and the next spice surge will not leave you indifferent. Roasting deep-fried many do not enjoy a reputation as a useful way preparations due to the abundance of oil, but in the case of low-calorie eggplant, it’s not scary. This recipe is great for lovers of spices and spices, and admirers of Italian cuisine can add traditional Italian tomato sauce to the finished dish Маринара. Time: 25 мин. Complexity: easy Servings: 2 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
- 1.1 Eggplant
- 1.2 Creole Seasoning
2 Recipe preparation:

Ingredients for the recipe:

Eggplant

1 small eggplant, cut crosswise into 6 mm slices.
0.5 tbsp. flour or corn starch
3 eggs, beat lightly
2 tbsp. crumbled fresh bread
0.5 tsp salt and optionally for sprinkling eggplant
1 tbsp. l Creole seasoning recipe attached
Vegetable oil, for deep fat
Marinara sauce (optional)

Creole Seasoning

2.5 tbsp. l paprika
2 tbsp. l salt
2 tbsp. l garlic powder
1 tbsp. l black pepper
1 tbsp. l onion powder
1 tbsp. l cayenne pepper
1 tbsp. l dried oregano
1 tbsp. l dried thyme
Mix all ingredients in a suitable container

Recipes with similar ingredients: eggplant, marinara sauce, kajun seasoning, garlic powder, onion powder, pepper ground cayenne, paprika, oregano, thyme, breadcrumbs, starch

Recipe preparation:

In 3 separate small bowls, place flour, eggs, and bread crumbs. Add 0.5 tsp to the eggs. shake the salt and whisk until homogeneous consistency. Season the bread crumbs 1 tbsp. l mix the creole seasoning with your hands or fork.
Roll each piece of eggplant in flour to cover from all sides and then shake off any excess. Dip each slice in an egg, and then roll in a mixture of bread crumbs, pushing the crumbs to stick. Put on the grill or on paper towels so that the eggplant is a little dried before start frying.
Heat a deep heavy pan 1.2 cm full. vegetable oil, up to 190 ° C. Deep-fried slices eggplant (if necessary in batches) for 1 min. from each side, or until golden brown. Using tongs, lay on paper towels to drain excess oil. Before sprinkle with salt lightly. Serve with marinara sauce or to your preferences.