Heat 1 4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. Evenly lay eggplant slices in the hot skillet. Batch frying you ll want to cook the eggplant in batches to avoid overcrowding. Get fried eggplant recipe from food network. A grilled version of this dish is known as nasu dengaku where the eggplant is grilled with a miso glaze.
Transfer the fried rounds to a casserole pan load up the mozzarella cheese and marinara sauce and bake until the cheese is bubbly and melted. Keep the fried eggplant warm in a 200 degree oven on a paper towel lined cookie sheet while you finish. Fry 2 to 3 minutes on each side or until golden brown. An incredibly simple way to make pan fried eggplant. Add enough vegetable oil to lightly cover bottom of skillet.
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Cook until crisp and light brown 2 to 3 minutes. Add to the hot oil. Recipe notes for fried eggplant. You can use these fried eggplant to make the best eggplant parmesan of your life you can eat them as is on a bed of quinoa or sauteed vegetables. Once all the pan fried eggplant is finished cooking you re ready to serve.
Categorydinner main dishes spring vegetables vegetarian winter tags breadcrumbs eggplant marinarasauce oliveoil parmesancheese pesto ricottacheese. Drain on paper towels and keep warm in 200 f oven. Better yet enjoy them as a snack with a side of marinara sauce. It also keeps the eggplant from absorbing too much oil during frying. Heat a large cast iron skillet over medium high heat.
Eggplant perfection when you re picking out eggplants choose the freshest you can find and use them in less than a. Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice. Sauté eggplant on each side until golden. Eggplant perfection when you re picking out eggplants choose the freshest you can find and use them in less than a. Categorydinner main dishes spring vegetables vegetarian winter tags breadcrumbs eggplant marinarasauce oliveoil parmesancheese pesto ricottacheese.
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Salting the eggplant for a half hour draws out the water in the eggplant and flavors each slice. Heat 1 4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying.
