I used to say I hated eggplant, and then I tried it.
And me, of all people? I have a firm belief that you can’t say you don’t like something unless you try it. Somehow, however, eggplant slipped the rule system.
Thank you, culinary school, for changing my life.
Eggplant is so incredibly versatile- it can be a side, an entree, an appetizer.. or it can be italian, cajun, southern, or asian.. the sky is the limit.
In this case- I played around with it as an appetizer- as I was already preparing gluten free onion rings as a southern side.
If you are familiar with “breading,” this one will be easy for you. (I used the quotes there because although it’s called breading, I am not using any bread at all).
The most important thing in this entire recipe, I believe, is to soak the slices of eggplant in a salt water bath for 30 minutes before breading. I think this is honestly what made me enjoy the eggplant so much, as it removes any bit of bitterness from the flesh, and makes it so much more pleasing to the mouth!
So- it’s simple- slice your eggplant crosswise, soak it in salt water, and get to breading!
Your breaded eggplant should look something like this before frying:
And then it should look something like this after frying:
Pan Fried Eggplant
1 cup gluten free flour
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 cup eggwash
oil as needed (for frying)
Slice eggplant crosswise and hold in cold saltwater for 30 min. Drain and dry.
Combine flour, salt, pepper, and paprika. Separate your flour so you have about 1/8cup in one dish and the remaining flour in a separate dish.
Dredge eggplant slices in the first dish of flour, then dip in eggwash, making sure to evenly coat entire surface. Coat the slices with a heavy layer of flour from the second bowl.
Heat a thin layer of oil in a cast iron skillet (or other saute pan).
Pan fry on both sides until golden brown. Remove from heat and add more salt to taste if desired.
Serve with a sauce of your choice!
You can also use almond meal instead of flour or even finely chopped nuts for added flavor.