Do you love fried eggplant, but hate that it soaks up oil as it cooks? My husband grew up eating fried eggplant slices, it’s one of his favorite simple meals. For years I avoided cooking them due to the amount of oil needed for them to cook through; I replaced the fried slices with roasted eggplant pieces in many dishes (those roasted pieces are great by the way!). But there were times when he craved the fried taste and texture from his childhood. Trouble is, eggplant acts like a sponge in oil, even when the oil is the perfect temperature for frying. Well guess what? You CAN fry eggplant in oil without it turning soggy or greasy! The secret? Egg whites! Hey, it works for pie crust, doesn’t it??
I’ve run through the basic concept below. This method has consistently given me perfect, golden brown slices of fried eggplant while minimizing the amount of oil needed for a great result. The only thing you need to watch out for is splattering… wear an apron, and be aware that in the first 60 seconds of frying there may be a few little splatters here and there.
Those of you who love eggplant will adore this recipe. If you try it, let me know how it works for you! And one more tip… I love to serve the fresh, hot fried slices topped with tahini sauce and a sprinkle of fresh chopped parsley. Toasted pine nuts are a nice touch as well. Highly recommended!
