How to Make Fried Eggplant

Introduced to the Mediterranean sometime in the Middle Ages, the eggplant or "melanzana" is a common staple of the Southern Italian diet. While the eggplant by itself is low in calories, cholesterol and saturated fat, its preparation often nullifies those benefits. It is, however, a good source of dietary fiber , vitamins K and B6, thiamine, manganese and potassium. Let's turn that purple, oddly shaped vegetable into a delectable accompaniment to salads and appetizers or the base for the popular eggplant parmigiana that Italian eateries everywhere place on their menus.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Frying Pan
• Knife or Vegetable Peeler
• Vegetable Oil
• Eggplant
• Salt
• Cloth Towels
• Eggs
• Basil
• Breadcrumbs
• Parmesan Cheese

Eggplant a la Itay

1. Purchase eggplant. There are many types, colors and sizes today, but for our purposes, use the traditional, large, dark-skinned vegetable. Choose a fresh, firm eggplant that has a shiny, smooth skin and a green cap. If you gently press your finger into it and it leaves an indentation, this one isn't fresh enough. Choose another.

2. Wash eggplant, cut off ends and peel skin off with a vegetable peeler or sharp knife.

3. Slice eggplant into 1/4 pieces (as you would a cucumber).

4. Place eggplant on clean towels, salt both sides lightly and cover with another towel. In many Italian households, the eggplant was then pressed upon with weight (bricks) and there are even eggplant presses made for this purpose, but this is an unnecessary step. The salt and a bit of time will help extract the the moisture and the bitterness of the vegetable. Let the eggplant sit for an hour before proceeding.

5. Beat eggs and add a touch of chopped basil. Mix Italian breadcrumbs with a bit of Parmesan cheese.

6. Heat vegetable oil in frying pan (about an 1/8 of an inch) until a drop of egg quickly forms to a ball.

7. Dip eggplant slices first in egg, then coat with breadcrumbs.

8. Fry eggplant in oil, adding more oil as necessary. Be sure to maintain a consistent moderate temperature. Fry both sides until golden brown.

9. Remove from heat and place on paper towels to extract excess oils. Eat as is or use as ingredient to Eggplant parmagian.