Is anyone starving yet from all these recipe posts? It’s time for the next course of our week-long meal! This one comes from The Historic Kentucky Kitchen by Deidre Scaggs.
Fried Eggplant, 1881
This recipe calls for soaking the eggplant in salted water, which removes the bitter taste and allows the salt to penetrate the eggplant. You will not need to salt the eggplant again before frying. This recipe would be delicious served with a simple tomato sauce or fresh basil pesto.
4 to 6 servings
1 large eggplant (or 2 small)
2 eggs, well beaten
1½ cups cracker meal (crushed crackers or panko break crumbs can be substituted)
1/8 teaspoon black pepper
Peel the eggplant, slice it thinly, and place the slices in salted water for 1 hour. Heat a skillet over medium heat, and add a thin layer of vegetable oil to the pan. Remove the eggplant from the salt water and pat dry. Mix the pepper with the cracker meal. Coat both sides of the eggplant slices in the egg and then the cracker meal and fry until golden brown on each side, roughly 5 minutes per side. Drain on paper towels to remove any excess oil, and serve.