easy peasy, fried eggplant to top your homemade pasta & sauce

Well hello there!  Now that you have made your own, homemade pasta and sauce, let's cash in on the fruits of our labor with some fresh, fried eggplant for quite a delicious meal!  To make this a well-rounded meal, we quickly composed a fresh salad with pab's home-grown lettuce, plus sliced radishes, tomatoes, onion, and scallions.  Using our glass "salad dressing maker", we opted for a sesame vinaigrette - except we didn't have any rice vinegar so we substituted a sherry wine vinegar.

Before we dressed the salad, we set up the assembly line for the fried eggplant, and set the water to boil for the pasta.  Pab also began to heat up homemade pasta sauce in a pan.  Before we breaded the eggplant, we sat down & ate the salad.

Quickly rinsing off the plates and silverware, we were ready to go for the main course: we floured the eggplant, coated in egg yolk, and covered in breadcrumbs before frying in a cast-iron skillet over medium-heat.  Meanwhile, we cooked the pasta al dente and served with the now hot pasta sauce.

3 medium size eggplants
1 cup of flour
1/3 of a cup (high-heat) vegetable oil
1/2 teaspoon of salt
1/2 teaspoon pepper
2 eggs
2 cups of breadcrumbs
1/4 cup of Parmesan cheese
Fresh basil, minced

  • Combine flour with salt & pepper in a shallow, large bowl, mixing thoroughly
  • Combine breadcrumbs with Parmesan cheese in a shallow, large bowl, mixing thoroughly
  • Beat the eggs into a shallow bowl
  • Heat 1/3 of a cup of high-heat vegetable oil in a 12-inch skillet over medium-high heat
  • Slice eggplants into 3/4 inch-thick rounds
  • Cover eggplant rounds in flour, pat to absorb
  • Coat eggplant rounds with egg wash
  • Return eggplant rounds to flour mixture, coating evenly
  • Place rounds in skillet, fry for about 4 minutes on each side, or until browned
  • Transfer to plate covered with a couple layers of paper towels, let cool
  • Place rounds on top of pasta & sauce, and serve! 

Waste not, want not
elz + pab

Fried Eggplant with Pasta on Foodista


Rosemary said...

I am going to try your recipe for fried eggplant, Paul, the next time I make it. Please note though that I think there is a mistake in the recipe as it is typed: it reads that you return the eggplant to the flour after the egg wash. Do you mean to say that the eggplant goes into the breadcrumb bowl after the eggwash, or is there actually a two-time flour step?

BLC :o said...

When do you want me to come over for dinner!? Hehe. And, when did your blog become so HI-TECH!??? I think you can do my next blog-makeover because you are clearly professional! Pro cooks and pro blogger. Love the combo!!! Miss you both!!! Xoxo-BLC

PS: I love your mum, Rosemary!!! :)