Test the heat of the oil by sprinkling some breadcrumbs in there. Fill up a large pot about halfway with oil and heat on medium high heat.
You can place the finished eggplant pieces on top of each other.ģ. Keep going until all of the eggplant is coated. Press down lightly on the eggplants to ensure that the eggplant is covered in breadcrumbs turn it over and cover the opposite side with more breadcrumbs. Next place the eggplant into the bread crumb mixture and cover the eggplant with breadcrumbs. Dip the eggplant into the egg mixture making sure both sides get wet with the egg. I suggest keeping one hand designated to each bowl to avoid the caked out, hulk fingers. I usually mix this with my hands or whisk it all together, but you want to make sure that its mixed well…third station down. Now combine all of the dry ingredients and seasonings. Beat them, salt and pepper them, and set it up as your second station. You will have four stations: The plate with the eggplant, the bowl with the wet ingredients, the bowl with the dry ingredients, and the finished product plate.
Wipe them all down with a wet paper towel after a half hour and you’re done.Ģ. Take the eggplant and lay them on a paper towel, hit them all with salt, cover the top with a paper towel, and let them sit for at least a half hour. If you want to sweat them (which I do suggest), you’re in the right place. If you are not sweating them, skip to Step 2. I like to sweat them because I think it makes the eggplant a bit more tender. It’s really done to take out any bitterness from the eggplant, but I honestly don’t notice much of a difference. You can choose whichever method you prefer. I have fried eggplant many times and have fried it just after being cut and have cut them, put them on paper towels and salted them (sweating). This dish has cold elements to it so keeping it warm-hot rather than burn your mouth hot is a bit more palatable. They don’t need to be steaming hot, just warmed through. Just leave them out for a little bit before you put them in the oven (350 degrees) until reheated. If you need to make them the day before that’s A OK. However, I do think this was a great strategy on my part because when I reheated them they tasted like they were freshly cooked. Why? Because I cooked up 15 eggplants and had no room for them anywhere. I fried the eggplant in the morning and left them at room temperature. They are quite impressive (if I do say so myself!), make-ahead, and put together easily. So needless to say, these stacks were delicious. Second…need I say more? Grown men and women were fighting over them! I couldn’t make them fast enough. Let me tell you something about these eggplant stacks. So I said, “F it” and bought fresh mozzarella and made a bruschetta-esque sauce. I figured what was the big deal if I tried these stacks and they were too much or didn’t turn out the way I thought they would. I was frying up baby eggplant whole just to see what would happen (I don’t recommend it unless you like condensed eggplant flavor). If you have read my past posts, you know that I hate to fry things, so when I do, I fry up everything in the house. So I had my family over on Sunday and I fried up everything I could find. Andrew had seriously just picked about 15 eggplants from the garden…all different shapes, colors, and sizes…and I had to do something with them. I thought about them and re-thought about them. I’m not going to lie, I wasn’t sure about them at first. These Fried Eggplant Stacks are something else.
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