Minnesota Cooking: Country-Fried Eggplant Recipe
The eggplants that we planted this year are 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.
- 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
- 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.
- 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. Wait to coat them until your deep fryer is almost ready.
- 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.
- Coat the floured sides with beaten egg, and drop the egg coated eggplant into a ground-up cracker crumb coating.
- Place on a plate. 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.
- They cook from underneath, so you will have to turn them. Each flip exposes a darker shade of golden brown. The egg will cook and the flour and cracker will turn a nice orange color.