taisen's fried eggplant. Dip eggplant in eggs, then coat with cheese mixture. In batches, arrange eggplant in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Nutritional Facts for Thin Sliced Fried Eggplant.
Caponata is a Sicilian appetizer made from eggplant. Since eggplant season is almost over, I decided to share with you Nonna Sara's recipe. Throughout Sicily, there are countless variations of Caponata. You can cook taisen's fried eggplant using 8 ingredients and 9 steps. Here is how you cook that.
Ingredients of taisen's fried eggplant
- You need 1 large of or small eggplant. you can use more then one if you need.
- It’s 1 box of of Italian seasoned bread crumbs. you can also add more seasoning if you like to this. I sometimes add in garlic.
- You need 2 of or more cups of oil. any oil works but I use extra virgin olive oil. you have to have enough in the pan so that the eggplant doesn't touch the bottom of it.
- You need 1 of to 4 teaspoons of garlic if desired.
- It’s 1 of to 6 teaspoons of old bay if desired. this gives it a bit of a kick.
- Prepare 5 of to 7 eggs depending on how much eggplant you are using. you can also use egg substitute.
- Prepare 1 of to 2 dashes of salt. ( more if u like ).
- It’s 1 of to 4 dashes of pepper. to your liking and if u like it spicy add more.
Some use octopus and seafood, other pine nuts and raisins. Nonna's recipe adds potatoes and bell peppers, which is what I grew up on and is my standard for a delicious Caponata. Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender.
taisen's fried eggplant step by step
- first put the bread crumbs in a bowl. mix in garlic and old bay with this if you use them or any other dry seasoning.
- in a separate bowl mix up/stir eggs like your doing scrambled eggs. if using egg substitute just pour it in the bowl. add salt and pepper.
- put the oil in a frying pan or a heavy iron skillet. make sure there is enough to not have the eggplant touch the bottom of the pan. you want them to float.
- while heating the oil rinse and slice the eggplant. the thicker slices won't cook as fast as thinner ones. your own preference here..
- take a slice of eggplant and put it in the egg . get both sides fully covered.
- take the egg covered slice of eggplant and put it in the breadcrumbs. coat both sides and then put it in the pan to fry..
- using a fork turn it over after about 2 to 3 minutes. I turn mine over a few times during the frying. I like mine nice and dark brown and crispy. you judge on how long you want it cooked and if you like the middle a little more soggy. the thicker the slice the more soggy the middle will be.
- when the eggplant is done put it on a plate covered with paper towels to soak up extra oil from it. you can do more then one slice at a time. to keep them warm for serving put them on a separate plate with no paper towels and set the oven to warm. place them in there. you can use a casserole dish also for this.
- you can serve them as is or you can add them to a pasta dish!.
Fried eggplant is a starchy food, so something green would be good – asparagus, green beans, or a light mixed-green salad. You could "parmesan" the fried eggplant – serve it over cooked pasta, top with marinara sauce, top with mozzarella cheese and melt the cheese in the broiler. The pan-fried eggplant casserole is technically a Turkish dish, but I saw it on plenty of menus throughout Greece. It's baked with tomatoes, garlic, and herbs and served room temperature in a lasagna-like slab.. Once upon a time I thought hummus and pita was the only known dip alternative to chips and salsa.