Growing up, one of my very favorite things for my mother to cook with dinner was fried eggplant. It wasn’t something we ate often, so I was always thrilled when I spotted a beautiful eggplant sitting in the fridge after a trip to the grocery store. To me, it’s the coolest looking produce in the market. The shape, the color, the size…love it.
It’s has lots to offer nutritionally, as well. Did you know:
- Eggplant is low in saturated fat, sodium, and cholesterol?
- Eggplant is high in dietary fiber, folate, potassium, manganese, vitamin C, vitamin K, thiamin, niacin, vitamin B6, pantothenic acid, magnesium, phosphorus and copper?
It’s good for you. But I’m going to change that. Because I grew up country-fried and it’s what I do.
Grab a skillet and put enough oil in it to cover the bottom. Heat the oil over medium-high heat.
Select a beautiful eggplant and lop of the ends like this:
Then cut it in half.
Slice it into 1/4″ slices.
Coat each slice in a flour, salt & pepper mixture.
Dip in milk. Or evaporated milk. Or buttermilk.
And dip in flour again.
When your oil is hot and ready to go, lay your slices in there. Cook each side until they reach a deep golden brown or whatever level of doneness that appeals to you.
Drain them on a plate covered with a paper towel.
And the special ingredient??
Lightly sprinkle them with sugar while they’re still hot. Trust me. It’s worth it.
The whole family loves them and while it may not be the healthiest way to serve eggplant, it’s a way to get them in kids’ tummies. Yummy comfort food.
I’m curious, though….how do you prepare eggplant?