How to Make Perfect taisen's fried eggplant

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.

taisen's 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

  1. You need 1 large of or small eggplant. you can use more then one if you need.
  2. 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.
  3. 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.
  4. You need 1 of to 4 teaspoons of garlic if desired.
  5. It’s 1 of to 6 teaspoons of old bay if desired. this gives it a bit of a kick.
  6. Prepare 5 of to 7 eggs depending on how much eggplant you are using. you can also use egg substitute.
  7. Prepare 1 of to 2 dashes of salt. ( more if u like ).
  8. 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

  1. 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.
  2. 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.
  3. 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.
  4. while heating the oil rinse and slice the eggplant. the thicker slices won't cook as fast as thinner ones. your own preference here..
  5. take a slice of eggplant and put it in the egg . get both sides fully covered.
  6. 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..
  7. 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.
  8. 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.
  9. 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.