Sunday, May 20, 2012

Fried Eggplant

Another recipe from Friday Night Supper. 
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Here is my recipe:

1/2 cup Jackie’s Quick Bread Flour Blend (click for recipe)
1/2 cup Bob’s Red Mill Gluten Free Corn Meal
1 teaspoon salt
2 large eggs
1/2 cup milk
1 medium eggplant, peeled and sliced about 1/4” thick
1 cup of canola oil

Here is how I did it:

Sift together in medium bowl flour, corn meal and salt; set aside. In separate bowl, beat milk and eggs until thoroughly mixed; set aside.

Place sliced eggplant in a separate bowl. Cover eggplant with water to keep slices from turning dark; set aside.

Place oil in a nine-inch skillet over medium-high heat. Working with individual slices, drain and then dip eggplant in egg mixture and then in corn meal mixture. Place in hot oil. Repeat until your have about six slices in hot oil. Allow eggplant to cook about three minutes per side, or until golden in color. Place cooked slices on a platter lined with several slices of paper towel to drain.

Repeat complete process until all of the eggplant has been cooked.

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