French-fried Eggplant — last of the summer-time indulgences

Crispy, and oh, so good! Although I usually try to curtail my consumption of fried foods, French-fried Eggplant is just impossible to resist!

Serve it as an appetizer or as a side.

French-fried Eggplant  About 4 servings

1 medium eggplant, peeled and sliced into wedges or sticks

1 to 2 eggs

1 cup panko

¼ cup all-purpose flour

2 to 3 teaspoons TexJoy steak seasoning or your favorite seasoning salt or blend

Frying oil

1.  In a bowl, mix egg(s) until well blended.

2.  In another low, flat bowl, combine panko, flour and TexJoy.

3.  Heat oil in frying pan or deep fat fryer (about 350°).

4.  Dip eggplant wedges/sticks into egg mixture and then panko mixture; repeat if needed to achieve a nice layer of coating.

5.  Place in oil, flipping regularly and fry about 3 minutes, or until golden brown.

6.  Drain on paper towels. Serve immediately.

Serve with Comeback Sauce or other seasoned mayo (we like to add basil or salsa to our mayo).

Recipe Notes . . .

·    As a general rule, small eggplants are sweeter than regular-sized eggplants, which can become bitter with age. The skin and flesh are more delicate, as well.

·    Eggplant discolors rapidly once it’s peeled, so take the skin off right before you’re going to cook it.

·    Be sure that your oil is hot. Eggplant is fairly absorbent (think sponge). Frying in oil that’s hot enough and coating the wedges/stick in flour will help keep the oil from soaking into the eggplant’s interior.

·    Fry in small batches so that the heat of the oil is maintained. Overcrowding will result in a drop of temperature.

French-fried Eggplant  About 4 servings

1 medium eggplant, peeled and sliced into wedges or sticks

1 to 2 eggs

1 cup panko

¼ cup all-purpose flour

2 to 3 teaspoons TexJoy steak seasoning or your favorite seasoning salt or blend

Frying oil

1.  In a bowl, mix egg(s) until well blended.

2.  In another low, flat bowl, combine panko, flour and TexJoy.

3.  Heat oil in frying pan or deep fat fryer (about 350°).

4.  Dip eggplant wedges/sticks into egg mixture and then panko mixture; repeat if needed to achieve a nice layer of coating.

5.  Place in oil, flipping regularly and fry about 3 minutes, or until golden brown.

6.  Drain on paper towels. Serve immediately.

Serve with Comeback Sauce or other seasoned mayo (we like to add basil or salsa to our mayo)