Fried Eggplant - A Cajun Classic
Ingredients
- 1 large eggplant peeled and medallion sliced
- 1 egg, slightly beaten
- 1/4 to 1/2 cup of water or milk
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne (optional)
- Sprinkle of granulated sugar
- Oil for frying
Step-by-Step Instructions
- Peel the eggplant and cut the eggplant in flat 1/4" to 3/8" slices.
- To tenderize the flesh’s texture and reduce some of its naturally occurring bitter taste, you can sweat the eggplant by salting it. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process will pull out some of its water content and make it less apt to absorbing any oil used in cooking. If it is a young eggplant this is generally not needed but certainly can be done especially to avoid the absorption of any excess oil. Rinse thoroughly and pat dry.
- In a medium bowl (I like a casserole dish as it makes it easier to coat the eggplant), break an egg and add enough milk or water to liquefy or “thin out” the egg so that the eggplant can be more easily coated. Whisk the two together.
- In a separate bowl, mix the all purpose flour with salt, black pepper, and red pepper to taste.
- Heat oil in a deep skillet or pot to 350-375°F until a sprinkle of flour dances on the top.
- Dip the eggplant slices in the egg solution then in the flour mixture, coating both sides.
- Deep fry the eggplant until golden brown, about 3-4 minutes per side. Don’t overcrowd the pan. Drain on paper towel and enjoy. My Mom used to sprinkle a small amount of granulated sugar on the eggplant before serving. I would strongly recommend it as it seems to enhance the flavor of the eggplant!
- For a taste variation, mix Panko bread crumbs in with the flour.
Common Problems and Solutions
Q: Why is my fried eggplant soggy or oily?
A: The eggplant likely absorbed too much oil. To prevent this, salt and sweat the eggplant slices for 30 minutes before coating - this draws out moisture and prevents oil absorption. Also make sure your oil is hot enough (350-375°F) before frying.
Q: Do I have to salt and sweat the eggplant first?
A: For young, tender eggplants it's optional, but it's recommended for larger or older eggplants to reduce bitterness and prevent the eggplant from soaking up too much oil during frying.
Q: Can I shallow fry instead of deep fry?
A: Yes, you can shallow fry in about 1/2 inch of oil, but you'll need to flip the slices carefully to brown both sides evenly. Deep frying gives more consistent results.
Tips and Techniques
Don’t skip the sugar sprinkle at the end - it really does enhance the flavor and balance any remaining bitterness. Use a casserole dish for dipping as it gives you more room to coat the large eggplant slices evenly.
Ingredient Substitutions
- milk or water: buttermilk
- all purpose flour: half flour, half cornmeal
- cayenne pepper: Creole seasoning or Cajun seasoning
Equipment Needed
- Deep skillet or heavy pot for frying
- Paper towels for draining
- Two medium bowls or casserole dishes for coating
- Slotted spoon or spider strainer for removing eggplant
Historical Context
Eggplant has been a beloved vegetable in South Louisiana cooking since the early Acadian settlers, who found it grew well in the region’s climate. Fried eggplant became a staple side dish and key ingredient in rice dressings throughout Cajun country.
