How to Prepare Eggplant for Frying

Select firm eggplants with a deep purple color.

Fried eggplant has a flavor reminiscent of squash with a soft, squishy consistency. Fried eggplant typically is made from thin strips coated in some form of breading or batter. Before frying the eggplant, you must ensure it is at the proper temperature and slice it consistently for even cooking. To prepare eggplant for frying, allow five minutes from start to finish. If the eggplant is refrigerated, plan for an extra six hours for it to come to room temperature.

Things You'll Need

• One medium eggplant
• Cutting board
• Sharp knife
• Paper towel
• Two eggs
• 1/4 cup milk
• Mixing bowl
• Whisk
• 2 cups flour
• 1 tsp. salt
• 1 tsp. ground black pepper
• Shallow dish
• Wooden spoon

Instructions

1. Remove any stickers from the eggplant's exterior and rinse in cool water. Rub its exterior lightly with your hands to remove any debris.

2. Place the room-temperature eggplant on a cutting board and chop off its green top and stem with a sharp knife. Discard the cut portions.

3. Slice the eggplant in half, lengthwise, and lay the pieces flat side down on the cutting board. Slice the halves into 1/4 inch thick strips.

4. Lay the 1/4 inch strips on the cutting board and slice each one in half, lengthwise. Rinse the eggplant strips in cool water and pat dry with a paper towel.

5. Combine the eggs and milk in a mixing bowl, and whisk to blend. Combine the flour, salt and pepper in a shallow dish and stir with a wooden spoon to blend.

6. Submerge each eggplant piece into the wet ingredients, and then roll in the dry ingredients. Fry immediately.

Tips & Warnings

• Smaller eggplants have a better flavor than their larger counterparts.

References

• "Totally Eggplant Cookbook"; Helene Siegel and Karen Gillingham; 1996
• "Cooking Basics For Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011