- finely chopped crackers
In a Nutshell - Peel, Slice, Flour, Egg Wash, Crumb Coating - Deep Fry
Eggplant grows on a bush. It starts out a purple blossom and it expands into an eggplant. We have two varieties this year. One is plump. One is slender.
I like to peel mine. I think the skin is edible.
Peel, slice thin. Put in water with lemon juice. Maybe salt. The eggplant will turn dark as it sits in the air. It oxidizes. The lemon juice helps prevent oxidation.
Take a slice from the water and use that moisture to get the flour coating to stick to the slice.
Dip in egg wash. Then put egged slice in crumbs. Coat on both sides.
Deep fry at least 3 minutes. Then flip over. The goal is golden brown on both sides.
Egg wash is simply raw egg and water, stirred into a watery blend. Nothing super special. I used two eggs and 1 cup of water.
Then dip the floured eggplant slice in the egg wash to make it so the soda cracker crumbs will stick.
Dip Floured Eggplant in Egg Wash
Coat egged eggplant with cracker crumbs. Keep flipping over until coated evenly.
Place coated pieces in deep fryer, pausing between each addition. This ensures that the coating adheres to each piece.
Set timer for 3 minutes. At that point, flip them over. My deep fryer seems to cook better on the underside, so I flip them over at least twice to ensure even browning.
Put in - Fry 3 Minutes - Flip Over
Drain on Paper Towels
Dip in what you like. My hubby likes ketchup. I like apple cider vinegar.