Deep Fried Eggplant

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
		= (or cornstarch)
3		Eggs - lightly beaten
2 cups	292g / 10oz	Fresh bread crumbs
1/2 teaspoon	2.5ml	Salt - plus
		Additional for sprinkling eggplant
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
1		Eggplant - cut crosswise into (small)
		1/4"-thk slices and then quartered
		Vegetable oil - for deep frying
		Marinara sauce - (optional)

Recipe Instructions

Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.

This recipe yields 2 servings as a side dish or appetizer; 4 servings as an hors d'oeuvre.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D08) - from the TV FOOD NETWORK

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