Minnesota Cooking: Country-Fried Eggplant

Updated on August 19, 2017

Eggplant

The eggplant that we planted this year is a deep-purplish, black color. To cook them, you have to peel the skin off, and I like to slice the pieces at least a half-inch thick. They do not shrink when you cook them, so it's nice to have a good slice.

I have cut them into sticks in the past so that they look like a chicken nugget when they are done. Kids love the taste of the first bite, but worry when they see the slightly green interior. They assume it's a chicken nugget, and when they look at the inside and expect to see white meat and all they see is the eggplant inside, they tend to question the food.

Cook Time

Prep time: 10 min
Cook time: 2 min
Ready in: 12 min
Yields: serves two

Ingredients

  • 1 eggplant, peel and slice in 1/2 circles
  • 2 quarts cold water
  • 1/4 cup lemon juice
  • 2 cups flour
  • 4 eggs, stirred
  • 2 packages Saltine crackers, fine crumbs

Instructions

  1. Start your deep fryer, 400 degrees. Peel purple skin off of the eggplant. Fill a large bowl partially with water and add lemon juice. Slice your eggplant and put the slices in the lemon water until you are ready to coat them.
  2. Wait to coat them until your deep fryer is almost ready. Then, once the green light goes on, put them in one at a time, pausing in between to let the egg coating set before adding another piece.
  3. They cook from underneath, so you will have to turn them. Each flip exposes a darker shade of golden brown.
Cast your vote for Deep Fried Eggplant

The Process - Coat - Dip - Recoat

  1. After the eggplant slices is pulled from the water, you must drop it into a dish of plain flour and get the wet spots coated with flour.
  2. Then, you coat the floured sides with beaten egg, and drop the egg coated eggplant into a ground up cracker crumb coating.
  3. Place on a plate, and then, take and place three pieces into the deep fryer, one at a time, taking care to let the egg fry for a few seconds before adding the second and third pieces.
  4. The egg will cook and the flour and cracker will turn a nice orange color. It seems to cook on the underside, so you'll have to flip several times.

Click thumbnail to view full-size
Fresh eggplant.Peeled eggplant in lemon water.Getting ready to coat it with flour, egg, and cracker crumb.Dip wet slice into flour.
Fresh eggplant.
Fresh eggplant.
Peeled eggplant in lemon water.
Peeled eggplant in lemon water.
Getting ready to coat it with flour, egg, and cracker crumb.
Getting ready to coat it with flour, egg, and cracker crumb.
Dip wet slice into flour.
Dip wet slice into flour.
Click thumbnail to view full-size
Dip flour-covered slice into egg.Dip egg-covered slice into cracker crumbs.Place on plate.
Dip flour-covered slice into egg.
Dip flour-covered slice into egg.
Dip egg-covered slice into cracker crumbs.
Dip egg-covered slice into cracker crumbs.
Place on plate.
Place on plate.
Click thumbnail to view full-size
Place into dip fryer. Let egg set for a couple seconds.Flip over several times.Cook to desired color.Second and additional batches.Egg-coating cooking.Flip.Flip.Crispy coating outside, fried eggplant inside.
Place into dip fryer. Let egg set for a couple seconds.
Place into dip fryer. Let egg set for a couple seconds.
Flip over several times.
Flip over several times.
Cook to desired color.
Cook to desired color.
Second and additional batches.
Second and additional batches.
Egg-coating cooking.
Egg-coating cooking.
Flip.
Flip.
Flip.
Flip.
Crispy coating outside, fried eggplant inside.
Crispy coating outside, fried eggplant inside.

Comments

    0 of 8192 characters used
    Post Comment

    • firstcookbooklady profile image
      Author

      Char Milbrett 6 months ago from Minnesota

      Thanks for your comment, Larry Rankin.

    • Larry Rankin profile image

      Larry Rankin 6 months ago from Oklahoma

      Eggplant is so versatile! But this is like the version of it I mainly grew up on. Looks just heavenly:-)

    • firstcookbooklady profile image
      Author

      Char Milbrett 6 months ago from Minnesota

      Thanks for your comment, The Handicapped Chef!

    • profile image

      The Handicapped Chef 6 months ago

      Very nice work looks very good

    • firstcookbooklady profile image
      Author

      Char Milbrett 6 months ago from Minnesota

      Thanks for your comment, ChitrangadaSharan. I have added Shake and Bake ground pretzels to the cracker mix, as well. Also delicious!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 6 months ago from New Delhi, India

      This looks easy to make and delicious too!

      I also make something similar to this where the eggplant slices are coated with black gram flour paste.

      I would love to try your interesting combination of ingredients.

      Thanks for sharing!

    working