The only encounter I have had in my entire life with an eggplant was that of my sorority sister’s car during college. Because of its aubergine color, we referred to it as The Eggplant. More recently, I was watching Buddy’s new Kitchen Boss show and became inspired to try the veggie for the first time ever. Although many of Buddy’s family recipes contain pasta, dough or bread, he also has a lot of dishes featuring fresh protein and veggies. And being Italian, I just can’t help but feel connected to his delicious use of ingredients and the way he says “foggedaboudit” as he cooks :)
So, I was inspired to not only try an actual eggplant, but to cook up an entire recipe devoted to it. He made it look that delicious. And we concurred :)
- 1 medium Eggplant
- 2 Eggs, beaten
- ½ cup Cooking Oil of your choice (We used bacon lard. Coconut oil would also be good here)
- Paleo Breadcrumbs
- Cut off the ends from each eggplant and peel.
- Slice the eggplant into 1/8” rounds across the width.
- In a large colander, salt the rounds of eggplant, toss to coat, and push to one side to drain for approximately 1 hour. This helps reduce the bitterness of the eggplant.
- While the eggplant is draining, make your breadcrumb mixture and set up your frying station: One shallow dish with the beaten eggs, one shallow bowl with the breadcrumb mixture, and one plate with the drained eggplant.
- Heat ½ cup oil over medium-high heat in a large sauté pan.
- Dip the eggplant slices into the egg batter, coating both sides, then transfer to the breadcrumb bowl and cover both sides with the breadcrumbs.
- When oil is hot, add the eggplant rounds and fry on each side until golden brown (only about a minute per side). Fry in batches, leaving space between the eggplant rounds for ultimate crispness.
- When done, remove to a paper-towel lined plate.
- Continue frying, adding extra oil to the pan as needed.
- Serve immediately.
Happy Eating :)