First it's slicing and salting or debittering it. This takes out the bitter flavor and sometimes itchy feeling after eating it.
This is just slicing it and sprinkling the slices with salt (I used sea salt). Brown liquid will come out after half an hour. This is just the moisture and that bitterness coming out. Also doing this gets rid of that sponginess sliced eggplant has. (I watched Chef Tony on You Tube for all this info. He's a great chef with must watch videos).
Usually breading it involves egg, flour and breadcrumbs. I went vegan with Vegg , the faux yolk mix. I used two teaspoons mixed with half a cup of water.
This was microwaved for two minutes and whisked.
The eggplant was dipped in it. with both sides completely soaked.
The slices were then breaded on both sides. I kept the skins on which I may not do the next time.
I used Stop & Shop's plain breadcrumbs but you can use ones with Italian flavoring. You can also add vegan Parmesan cheese, oregano, parsley and garlic salt if you want a more flavorful breading.
I piled these because my air fryer only takes two at a time. It's spraying the basket with cooking spray and cook both sides at 400 degrees F for six minutes each side.
This is the end result.
The slices were crunchy and tasty. They were a bit salty and I think I should have added some oregano and garlic salt to the breading. I will definitely make these again though. It was served with a simple tomato salad.
This is the recipe for those wanting a new twist on fried eggplant. The slices taste the same - maybe even better - than the original recipe. Try it and see how good this summer classic is updated with Vegg and fried in the air fryer.
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