DEEP-FRIED EGGPLANT

Deep-Fried Eggplant image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

medium-size eggplants, about 3/4 pound each
egg, lightly beaten
3 tablespoons cold water
1/2 teaspoon finely chopped fresh rosemary, or half that amount dried
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
1/2 cup flour
2 cups fine fresh bread crumbs
6 cups corn, peanut or vegetable oil

Steps:

Peel eggplants and cut each crosswise into 3/4-inch-thick slices. Cut slices into sticks, each about 3/4 inch wide. There should be about 6 cups.
Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese. Beat well.
Dip eggplant pieces in flour to coat well. Put pieces in egg mixture. Use fingers to coat pieces well.
Put bread crumbs in a flat dish and put egg-coated eggplant pieces in. Toss to coat uniformly. Transfer eggplant to a flat dish.
Heat oil in a deep fryer or kettle to 375 degrees. Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown. Drain thoroughly. Repeat, deep-frying with remaining eggplant. Serve hot.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 25 grams, Carbohydrate 57 grams, Fat 30 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 496 milligrams, Sugar 6 grams, TransFat 0 grams