Spicy Fried Eggplant |
Ingredients
2 medium eggplant
½ cup half & half cream
½ cup milk
1 ½ cup flour
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground black pepper
½ tsp. turmeric
¼ tsp. sea salt
¼ cup Parmesan cheese, grated
1 cup Mozzarella cheese, grated
hot sauce (like Tabasco)
Canola oil
olive oil (or olive oil spray)
Directions
·
Slice the eggplant into ½” thick slices, then
into ½” cubes (note: if the eggplant is fresh you don’t need to peel it first,
but store-bought eggplant can be bitter if you leave the skins on)
·
Place the half & half cream and the milk in
a bowl and add the eggplant cubes, let soak for one hour
·
In a separate bowl, add the flour, garlic
powder, paprika, black pepper, turmeric and salt, and whisk together until well
mixed
·
Strain the liquid off the eggplant cubes and
toss them in the flour mixture until well coated
·
Fill a medium skillet about ¾” deep with Canola
and heat over medium until hot
·
Fry the eggplant in the hot oil, turning often,
until nicely browned on all sides (you might have to do in several batches)
·
Lightly coat a baking dish with olive oil (or
olive oil spray)
·
Remove the eggplant from the skillet and place
in the baking dish
·
Sprinkle the top with Parmesan and hot sauce,
then top off with Mozzarella
·
Bake at 350° for 10 minutes, then broil another
2-3 minutes
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