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How to Make Breaded Vegetables- Eggplant, Zucchini, etc.
This is how I make breaded vegetables! Zucchini and cauliflower make especially tasty appetizers. With the eggplant, it is useful as an appetizer one day, and the next day the leftovers can be used to make Eggplant Parmesan! Please note that I am not a chef or cooking expert. I learned this process by watching my mother and grandmother and this is how I learned to make breaded vegetables! Since there are no ebay guides yet written on this subject, I thought I would share my method with those who may be interested.
For demonstration purposes below, I am using eggplant. (Zucchini is done in exactly the same manner.)
1) Select one or two medium size eggplants, depending on how many people will be eating! Two eggplants makes a lot of appetizers- two big plates full! Peel and slice into 1/4" thick pieces, about 2" to 3" wide. Slice off circles if the eggplant is slender or divide it up into sections to make square or rectangular shaped pieces.
2) Layer the slices into a colander and spinkle each layer generously with salt. Let sit for a few hours. This will drain excess moisture from the eggplant so the fried appetizers do not end up mushy. Cover with weighted plates on top and press down at the end to squeeze out any remaining liquid. Finally, pat down with paper towels to remove excess moisture.
3) Prepare the seasoned bread crumb mixture. For convenience, use flavored bread crumbs (my favorite is 4C) found in the grocery store because it is already seasoned and can be used alone. It can also be mixed with a portion of crackermeal or cornmeal, if desired. Additionally, grated parmesan or romano cheese can be added to the mix. For this demonstration, I used 1/2 breadcrumbs and 1/2 cracker meal. Then I added about 1/3 c. grated cheese and mixed all together in a pie plate.
4) Prepare 3 shallow pans or pie plates with the following (one in each plate): flour (a few cups), beaten eggs (3 or 4 eggs), and the breadcrumb mixture.
5) Dip the slices of eggplant into the flour, coating all sides well & shaking off the excess. All the slices can be dipped in this manner and set aside in another pan to save time, or- if there are enough people helping- each can be responsible for one step (like an assembly line!) One person can be flouring, another can be dipping in egg, and another can be breading. (Hint: It is much easier & faster with helpers!)
6) Dip the floured eggplant slices into the beaten eggs, so that it covers the flour on all sides. I use 2 forks to do this, so I don't get my fingers all messy. After dipping, I lift up each slice with the 2 forks, and let the excess egg drip back down into the bowl.
7) Put the slice (that has been dipped in the beaten eggs) into the pan of breadcrumbs and spoon more crumbs over the top and sides. It can then be picked up and turned over a few times, pressing it down into the crumbs to be sure that all sides are coated well. Tap gently to remove the excess and set aside onto a separate plate or pie dish.
8) Repeat steps 5 through 7 until all the eggplant slices have been breaded. I use a dinner plate to hold the breaded eggplants until they are ready for frying.
9) The eggplants can be fried in an electric fryer (or skillet) or a frying pan. If you use an electric fryer, follow all rules and precautions that came with your machine. I don't have a fryer, so I use a stainless steel frying pan on my stovetop. Never leave the hot oil unattended and be careful not to splash yourself with the hot oil as you put in and remove the vegetables. Safety tip: I always point the pan handle toward the back of the stove so I don't accidentally bump it and spill the pan of hot oil! I add about 1/2" to 1" of olive oil to the pan and heat it over medium heat for 5 minutes or so until it is hot and ready for frying.
10) While the oil is heating up, I prepare the place where the cooked eggplants will cool off. I use a cookie sheet and put several layers of newspaper down (it will absorb excess oil) and paper towels on top. I also get my seasonings ready that I will use to sprinkle the eggplants with (grated cheese, oregano and/or basil).
11) I put 5 or 6 slices of the breaded eggplant into the pan at a time (my pan is 11" diameter). If I put in too many, then it will cool down the oil too much and the slices will only take longer to fry so it is best not to put in too many at the same time, even though there might be room for more. After just a minute or two, the breading on one side is cooked, and they can be turned to cook the other side. I use 2 forks to gently lift and peek under one of the slices to see if it's ready to turn yet. When it's ready, the breading will appear golden brown.
12) Remove the fried eggplant slices from the frying pan (I lift them with 2 forks- used like tongs- pausing to let the excess drain) and place onto the cookie sheet to drain. Excess oil will drain down through the layers of paper towels and newspapers. Sprinkle the tops with grated Romano or Parmesan cheese, and dried oregano or basil. You can also use fresh herbs (chopped finely), if available.
13) Repeat steps 11 and 12 until all the eggplants are cooked.
14) When the eggplant slices are partially cooled, transfer them from the cookie sheet to the serving platter. Sometimes I also put a paper towel on the bottom of the serving platter before arranging my slices. The finished appetizers should be fairly crisp on the outside and tasty all the way through!
15) Voila! Serve & eat! They make a good snack as is, or you can use the dipping sauce of your choice (pasta sauce makes a good dip).
Hint: Try to save some for leftovers because they make an especially tasty dish called Eggplant Parmesan!
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