Crispy Southern-Style Oven-Fried Eggplant
Savor the seasonal delight of crispy oven-fried eggplant, a delicious and healthier take on traditional fried eggplant. This recipe, inspired by Southern cooking, features tender slices of eggplant that are salted and soaked in buttermilk for optimal flavor and moisture. Dredged in a flavorful mixture of self-rising flour and cornmeal, these eggplant slices are baked to perfection for a golden-brown, crunchy exterior. Perfect as a side dish or a main vegetarian entrée, this dish embodies the comforting essence of Southern cuisine while providing a fresh, light option for summer meals.
6
Servings
300
Calories
9
Ingredients
Ingredients
eggplants
2 (peeled and cut into 1/4 inch thick slices)
salt
1 teaspoon (for seasoning and drawing out moisture from eggplants)
buttermilk
1 cup (for soaking eggplants)
self-rising flour
3/4 cup (for dredging)
self-rising cornmeal
1/2 cup (for dredging)
pepper
1/2 teaspoon (for seasoning)
salt
1/2 teaspoon (for seasoning)
ground cayenne pepper
to taste (for added heat)
vegetable oil
as needed (for frying)
Instructions
1
Start by sprinkling both sides of the eggplant rounds evenly with 1 teaspoon of salt. Lay the slices on layers of paper towels and let them stand for 30 minutes. This step helps to draw out moisture and bitterness from the eggplant.
2
After 30 minutes, rinse the eggplant slices under cool water and pat them dry with additional paper towels.
3
Next, soak the eggplant in 1 cup of buttermilk for about 30 minutes. This not only adds flavor but also ensures the eggplant stays moist.
4
In a separate bowl, combine 3/4 cup of self-rising flour, 1/2 cup of self-rising cornmeal, 1/2 teaspoon of pepper, 1/2 teaspoon of salt, and ground cayenne pepper to taste. Mix well to ensure even distribution of the spices.
5
Once the eggplant has soaked, drain the slices and dredge them in the flour and cornmeal mixture, making sure each piece is evenly coated.
6
In a large cast iron skillet, pour vegetable oil to a depth of about 1 1/2 inches and heat it to 375 degrees Fahrenheit.
7
Carefully fry the coated eggplant slices in the hot oil for approximately 3 minutes on each side, or until they turn a beautiful golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan.
8
Once fried, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil before serving. Enjoy your crispy oven-fried eggplant as a delightful side or main dish!
Nutrition Information
13.3
Fat
38.3
Carbs
3.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Southern-Style Oven-Fried Eggplant?
It is a Southern-inspired dish featuring tender eggplant slices that are salted, soaked in buttermilk, dredged in a cornmeal-flour mixture, and fried until golden and crunchy.
How many eggplants are needed for this recipe?
The recipe calls for 2 eggplants, which should be peeled and cut into 1/4 inch thick slices.
Why do you need to salt the eggplant before cooking?
Sprinkling salt on the eggplant rounds helps draw out excess moisture and removes any inherent bitterness from the vegetable.
How long should the eggplant slices sit with salt?
The eggplant slices should stand on layers of paper towels for 30 minutes after being salted.
Should I rinse the eggplant after salting?
Yes, after 30 minutes of salting, you should rinse the slices under cool water and pat them dry with paper towels.
What is the purpose of soaking eggplant in buttermilk?
Soaking in buttermilk for 30 minutes adds flavor and ensures the eggplant remains moist during the cooking process.
What ingredients are used for the dredging mixture?
The dredge consists of 3/4 cup self-rising flour, 1/2 cup self-rising cornmeal, 1/2 teaspoon pepper, 1/2 teaspoon salt, and ground cayenne pepper to taste.
Why is self-rising cornmeal and flour used?
Using self-rising varieties helps create a lighter, more aerated, and crunchier exterior coating compared to standard all-purpose versions.
What temperature should the oil be for frying?
The vegetable oil should be heated to 375 degrees Fahrenheit in a large cast iron skillet.
How much oil is required for frying?
You should pour vegetable oil into the skillet to a depth of about 1 1/2 inches.
How long does it take to fry the eggplant slices?
Each slice should be fried for approximately 3 minutes on each side until they are golden brown and crispy.
How do I prevent the eggplant from being too greasy?
Transfer the fried slices to a plate lined with paper towels immediately after cooking to drain any excess oil.
Is this recipe suitable for vegetarians?
Yes, this dish is classified as a vegetarian entree or side dish.
How many servings does this recipe provide?
This recipe makes 6 servings.
How many calories are in one serving of this eggplant?
Each serving contains 300 calories.
What is the fat content per serving?
There are 13.3 grams of fat per serving.
How many carbohydrates are in this dish?
There are 38.3 grams of carbohydrates per serving.
What is the protein content?
The dish provides 3.3 grams of protein per serving.
Can I add more spice to the coating?
Yes, you can adjust the amount of ground cayenne pepper to your personal taste to add more heat.
What is the best way to slice the eggplant?
The eggplant should be peeled and then cut into uniform rounds that are 1/4 inch thick.
Should I fry all the eggplant at once?
No, you should fry the slices in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to sogginess.
What kind of skillet is recommended?
A large cast iron skillet is recommended for even heat distribution and better frying results.
Is this a summer or winter dish?
While it can be enjoyed year-round, it is described as a fresh, light option perfect for summer meals.
What type of category does this recipe belong to?
This recipe is categorized under 'Vegetable'.
How much salt is used in the dredge mixture?
In addition to the initial salting step, 1/2 teaspoon of salt is mixed into the flour and cornmeal dredge.
How much pepper is used?
The recipe uses 1/2 teaspoon of pepper in the dry coating mixture.
What should the final texture be like?
The eggplant should have a golden-brown, crunchy exterior while remaining tender on the inside.
Is there any fiber information for this recipe?
The fiber content for this specific recipe is not provided in the nutritional data.
What are the main tags associated with this recipe?
Tags include southern cuisine, eggplant, crispy, oven-fried, healthy, vegetarian, and comfort food.
Is there sugar in this recipe?
No, the nutritional information indicates that there is no sugar in this recipe.