I am looking for a basic fried eggplant recipe. Anyone know of one?

I am thinking slice the eggplant, and lightly cover with flour, then put it in a frying pan with olive oil and some salt,pepper, garlic salt?I am looking for a basic fried eggplant recipe. Anyone know of one?
I would cook it in Vegetable oil instead if you have it.





Also if you have an egg or two; scramble them first then dip it in there and then in the flour mixture. (flour and seasonings).I am looking for a basic fried eggplant recipe. Anyone know of one?
Olive Garden Eggplant Parmigiana


Author/Submitted by: Gloria Pitzer


Servings: 4


Categories: Vegetables


Ingredients:


1 Eggplant, peeled, sliced 1/4';


Flour


Oil


Seasoned salt


1 pound Spaghetti sauce, meat flavored


1/4 cup Grape jelly


1 14 ounces Can Stewed tomatoes, sliced


4 slices mozzarella cheese


Directions:


1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.


2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.


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Here is how I make mine :D














Ingredients:


1medium eggplant (about 1 pound)


1teaspoon salt


6ounces mozzarella cheese


1/2teaspoon active dry yeast


1-1/2cups warm water (105掳F to 115掳F)


2cups all-purpose flour, divided


1/8teaspoon black pepper


4-1/2tablespoons olive oil, divided


2tablespoons minced fresh basil or 1/2 teaspoon dried basil


Vegetable oil


1egg white


Lemon slices (optional)


Fresh basil leaf for garnish








Preparation:


1.Rinse eggplant; cut crosswise into 1/4-inch-thick slices. Place in large colander over bowl; sprinkle with salt. Drain 1 hour.





2.Cut cheese into 1/8-inch-thick slices. Trim cheese slices to size of eggplant slices. Wrap in plastic; set aside.





3.Sprinkle yeast over warm water in medium bowl; stir until dissolved. Whisk in 1-1/2 cups flour and pepper until smooth. Let batter stand at room temperature 30 minutes.





4.Rinse eggplant and drain well; pat slices dry between paper towels. Heat 1-1/2 tablespoons olive oil in large skillet over medium-high heat; add as many eggplant slices in single layer without crowding to hot oil. Cook 2 minutes per side until slices are light brown. Remove with slotted spatula; drain on paper towels. Repeat with remaining olive oil and eggplant slices.





5.Sprinkle cheese slices with basil. Place each cheese slice between 2 eggplant slices; press firmly together. Spread remaining 1/2 cup flour on plate. Dip eggplant stacks in flour to coat lightly.





6.Heat 1-1/2 inches vegetable oil in large saucepan to 350掳F. Adjust heat to maintain temperature. Beat egg white in small bowl with electric mixer at high speed until stiff peaks form; fold into yeast batter. Dip eggplant stacks, 1 at a time, into batter; gently shake off excess. Fry stacks in oil, 3 at a time, 2 minutes per side until browned. Remove with slotted spatula; drain on paper towels. Serve hot with lemon slices. Garnish, if desired.





Have a nice meal :D
Eggplant really holds in moisture, making it hard to bread.


I always sprinkle salt over both sides of the slices and lay it out on paper towels. After 10 minutes, turn the slices over on new pieces of paper towels. This absorbs the moisture, allowing the flour to stick.


I would beat up one egg with two egg whites, season this with pepper and garlic salt. Then press into a mixture of half flour half breadcrumbs. Olive oil tends to burn at a lower temp than other oils, and usually burns at the temp needed to fry anything in it. I recommend using veggie oil. Get it very hot before placing the slices in it, and only fry about 3 at a time, flipping after 1 1/2 min.
I will tell you one ,





slice the eggplants , in a dish put some flour salt and pepper and dip the eggplant in to it , then in another plate beat 2-3 eggs and dip the eggplants in the egg , than in another plate put some bread crumbs and dip the eggplants in them , next set a frying pan and some oil on the stove , working in batches add the sliced eggplants in the oil cook until golden remove and set aside if you like them just like this it's fine if not you can go a step further , if you have homemade tomato sauce that fine if not a jar of the best tomato sauce will do , in a Pyrex dish put some sauce add a layer of eggplants, sprinkle Parmiggiano Reggiano on the layer add some more sauce and working in layers use them all up top with cheese and sauce and cover them with a foil ,place them in a preheated oven at 350F cook for 40 minutes, cut into portions and serve with lettuce and potatoes





http://farm2.static.flickr.com/1079/1386鈥?/a>
try frying an eggplant!