I’m a huge believer in creating delicious and nutritious food while you’re on the road. All you need is some motivation to cook, essential cookware, and a working stove. In just a short while, you’ll be rewarded with delicious fried eggplant.
Keep reading to check out how Teacher Taylor cooks tasty eggplant Parmesan for everyone to enjoy a nice meal around the picnic table.
Below are three variations you can do after having followed the recipe on frying eggplant.
#1 Fried Eggplant Recipe
It gets a little messy!
- 4 small eggplants
- 1 1/2 cup plain bread crumbs
- 2 tbsp. pepper
- 1 1/2 tsp. salt
- 2 tbsp. garlic powder
- 2 cups all purpose flour
- 1 tsp. basil
- 3 eggs
- 1 cup vegetable oil
- frying pan
- two forks
- two bowls
- cutting board
- sifter or whisk (makes mixing the breading easier, but a fork will do, too)
- peeler (or a knife)
- paper towels (3-4)
- Wash eggplant thoroughly in cold water. Peel skin off eggplant (you can leave it on, but I peel it off).
- Slice eggplants long-ways so that you are cutting long ovals and not small circles.
- Place 2-3 paper towels on the plate. Then, place and lightly salt the eggplant slices on the plate
- In one bowl, crack all 3 eggs. Whisk/mix well.
- In another bowl, put flour, pepper, garlic, basil, and bread crumbs together. Using a sifter (or whisk or fork), mix all ingredients well.
- You’ll want both bowls of mixtures set up close to the burner and frying pan.
- Put frying pan with the oil on a medium heat.
- Wait for oil to be hot. As a test, you may flick a droplet of water onto the oil to see if you hear a sizzle. If you do, the eggplant is ready to cook!
Frying the Eggplant
- One by one, place the eggplant slices into the egg first. Make sure all parts of the eggplant are lathered in the egg. Then, place the eggplant slice into the bowl of flour mixture. Cover the eggplant fully on both sides.
- Gently place the eggplant slices one by one into the frying pan using a fork or spatula.
- Cook evenly on each side until each side is golden brown. Each side typically takes about 1-2 minutes before it is golden brown.
- Once you have cooked eggplant on both sides, put the slices onto the plate with the paper towels.
- Repeat this process until you have cooked all of your eggplant slices.
Ready to take it another step?
Fried eggplant is definitely yummy. But, why stop at just frying the eggplant? Read on to see how you can turn your awesome eggplant into something of a wholesome and satisfying meal!
#2 Eggplant Parmesan
Follow all of the steps to frying the eggplant. The only change is that you add some Parmesan cheese on top of the eggplant when it is still in the pan and about 10 seconds from being all the way cooked. In other words, once the eggplant is on its second side, wait until the last 10 seconds before removing it to sprinkle some Parmesan cheese on top! This will give it plenty of time to melt ever so perfectly before making its way to the plate.
If you want to get really fancy, finely chop some basil and sprinkle a little bit of that on top as a garnish.
#3 Eggplant Parmesan With Veggie Pasta
1 box of veggie pasta
1 jar of your choice of pasta sauce (personal favorite: arrabbiata sauce)
1 small bag of parmesan cheese
fried eggplant (from recipe above)
1/4 lb spinach leaves, fresh and washed (optional)
feta cheese (optional)
Follow all of the steps to making eggplant parmesan. However, while you get the frying pan ready at the beginning, you’ll need to throw on a pot of water on the other burner…. and then…
- Set your burner to medium-high. Allow the water to boil. Once the water has boiled, add in your box of veggie pasta. Also, add in 1/2 tsp. of oil to keep veggie pasta from sticking.
- Turn burner to medium and stir veggie pasta occasionally.
- Check pasta about 6-8 minutes after cooking it. If the noodles are soft, they’re ready! I taste a noodle, or you can poke it to see if it’s soft all the way through.
- Reduce the heat to low. Allow it to sit for approximately 1 more minute before removing from burner.
- Now that your pasta is soft and cooked, remove it from burner and strain the pasta into a strainer. Set the strainer full of pasta into a big bowl. Set aside.
- Set your burner to a medium heat. Using the same pot you boiled your water in, pour in a jar of your choice of pasta sauce. Personally, I like arrabbiata sauce.
- Stir occasionally. When it starts to bubble up, set burner to low and cook until the sauce is hot; this takes approximately 5 minutes to do at a medium heat.
- Once your sauce is cooked, dump the veggie pasta noodles into the big bowl after removing any excess water from it. Then, add in your sauce and mix the noodles and sauce well together.
- If you’d like to, add some fresh spinach into the bowl of pasta! Make sure you rinse your fresh spinach leaves well before adding them in.
- Lastly, serve your pasta in bowls for your hungry campers and climbers. Place 2-3 slices of your delicious-looking eggplant atop the pasta and enjoy. You can sprinkle some Parmesan and/or feta cheese on top, too.