Eggplant is a touchy food. In order to make it silky, tender, and delicious, you must pick it right, peel it right, and soak it right.
- Pick it (whether off your vine or the grocery store’s) while it’s not too big. If you get a mother eggplant, the seeds inside get a little tough, which is not exactly ideal. It also should be a nice deep shade of purple.
- Peel it like you would a carrot or a potato. Lop off the top after peeling.
- SOAK IT in saltwater for the day. I know, it takes a little planning, but you cannot leave this step out. Eggplant is a naturally bitter plant. If you don’t soak it, your finished product will be tough and bitter. Yuck.
Complete these steps prior to cooking, and this vegetable-like fruit will quickly become a favorite!
- 2 eggplant, sliced
- 3 eggs, beaten
- Ritz cracker crumbs
- Oil and salt
Follow steps 1-3 above before doing the following: After your eggplant has soaked all day, drain it and dry it off with paper towels. (The drier it is, the less grease it will soak up)
Pour oil into frying pan and turn to medium-high heat. Dredge the eggplant in flour, then dip in egg. Transfer to cracker crumbs and then into the frying pan. Fry about 2-3 minutes per side, until it’s golden brown and tender when poked with a fork. Salt eggplant to taste.
Oh baby, get ready for a party in your mouth! Thanks to mom and dad for making this for us throughout my childhood!