The spouse’s birthday was last week. I made his favorite cake.
I also made a chicken, stuffed with garlic and onion, roasted on a bed of carrots and more onion. Served along with mashed potatoes with gravy, sliced carrots, corn on the cob, and fried eggplant. We sat down to lunch and the spouse stopped to thank me for the meal, when lulu piped up to add a thank you to Laura. She’s our farmer, and lulu figured she deserved some credit with this meal since every one of the vegetables involved (and the eggs in the cake) came from her farm. Props to Laura, she has one heck of a green thumb.
This was my first try at frying eggplant. I prefer my eggplant chopped and baked under layers of cream, fontina, and parmesan. I also know that one should only eat so much of anything baked under layers of cream, fontina, and parmesan. At the same time I have to grab those eggplants at CSA pick up because Laura notices if you don’t get all your veggies.
This recipe completely won me over. I will be grabbing all the eggplants I can now.
sweet and salty fried eggplant
1 medium eggplant – sliced paper thin
1/2 cup powdered sugar
1/2 cup corn starch
1 cup panko crumbs
1/2 teaspoon salt
oil for frying
In a shallow dish, mix powdered sugar, corn starch, panko, and salt.
In a large pan, heat oil to 360 degrees. I use a stock pot for frying to minimize splatters.
Dredge a few of the pieces of eggplant into the panko mixture, pressing to coat well. Fry pieces in oil for 1-2 minutes or golden brown. Use a mesh strainer to remove from oil. Cool on rack placed in a sheet pan to catch drips. Season with salt if you like.
Repeat with remaining eggplant slices once oil has returned to 360 degrees.
Can be made ahead (1 hour or so) and served at room temperature.