Deep Fried Eggplant Aubergine Recipe

Ingredients for Deep Fried Eggplant Aubergine

• All Purpose Flour
• Eggs
• 1 teaspoon salt
• Breadcrumbs
• Paprika
• Garlic Powder
• Black Pepper
• Onion Powder
• Oregano
• Thyme
• Cayenne Pepper
• 1 large eggplant (about 1 pound), sliced ¼-inch thick, then quartered
• Vegetable oil, for frying (about 2 cups)

How to Make Deep Fried Eggplant Aubergine

1. Prepare your dredging stations: In three separate shallow dishes, place the flour, the whisked eggs with ½ teaspoon salt, and the breadcrumbs mixed with the remaining seasonings.
2. Slice the eggplant: Cut the eggplant into ¼-inch thick slices, then quarter each slice lengthwise.
3. Dredge the eggplant: Thoroughly coat each eggplant piece in flour, shaking off any excess.
4. Egg wash and bread: Dip the floured eggplant into the egg mixture, ensuring it's fully coated. Then, press each piece firmly into the breadcrumbs, making sure they adhere well.
5. Let them rest: Transfer the breaded eggplant to a wire rack or paper towel-lined plate to allow excess moisture to drain for about 5-10 minutes.
6. Heat the oil: In a deep, heavy-bottomed skillet or pot, heat ½ to ¾ inch of vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature accurately.
7. Fry in batches: Carefully add the eggplant slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for approximately 1 minute per side, or until they are golden brown and crispy.
8. Drain and season: Remove the fried eggplant with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt (if desired) while still warm.
9. Serve immediately: Serve these delicious eggplant chips hot with your favorite marinara sauce or dipping sauce of choice.