Melanzane Fritte

Melanzane Fritte is unusual recipe of eggplants. Making it more tasty by using cheese and eggs etc.a

Melanzane Fritte
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Recipe Type: Side
Author: ChefSkewer
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6
Melanzane Fritte can be used as a side dish. it has nutritional importance because of te presence of eggplants, eggs and cheese.
  • 2 medium eggplants, thinly sliced into rounds
  • 1 cup seasoned bread crumbs
  • 3 eggs, beaten
  • Salt and freshly ground black pepper to taste
  • Vegetable oil
  • Coarse kosher salt to taste
  • Parmigiano Reggiano cheese, optional
  • Lemon wedges
  1. Begin as for Melanzane alla Parmigiano by arranging some of the eggplant slices in a layer, in a colander placed over dish, and sprinkle very generously all over with salt. Add another layer of slices and sprinkle very generously with salt.
  2. Repeat this layering until all the slices have been used.
  3. Set aside to let the bitter juices weep from the eggplant into the dish below, about 1 hour.
  4. Discard the bitter liquid captured in the dish.
  5. Rinse the eggplant well under cold running water, to remove all the salt.
  6. Transfer eggplant to a work surface and blot very dry with paper towels.
  7. Place some of the breadcrumbs in a lipped plate, in preparation for breading the eggplant slices.
  8. In another dish, place the beaten eggs.
  9. One at a time, dip the eggplant slices in the egg, then dredge in the breadcrumbs. Shake off any excess breading and transfer the breaded eggplant slices to another dish.
  10. Repeat until all the remaining eggplant slices have been breaded.
  11. In a large straight sided skillet, pour the oil to a depth of 1/2 inch.
  12. Heat the oil over medium heat until it registers 400 degrees.
  13. Don’t rush it, if the oil isn’t hot enough, the eggplant will absorb excess oil and become greasy.
  14. Working in small batches, fry the breaded eggplant slices, turning once, until golden brown, about 3 minutes per batch.
  15. Using tongs, transfer to a paper towel lined draining dish and season with salt and pepper.
  16. Optionally, add Parmigiano Reggiano cheese to taste.
  17. Further transfer to a serving platter, keep fried, drained eggplant warm in a warm oven while frying and draining, the remaining slices.
  18. Repeat until all the remaining eggplant slices have been fried.
  19. Serve warm accompanied by lemon wedges.
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