Fried Jalapeno Eggplant
A delicious fried appetizer and a good use of unused eggplant parmesan slices
Equipment
- 1 Cast Iron Griddle
Ingredients
- 0.5 cups Canola Cooking Oil
- 0.5 cups Sweet Betsy White Hushpuppy Mix
- 0.5 cups bread crumbs
- 12 slices sliced eggplant rounds (pre-sweated to remove bitter taste)
- 1 tbps Kosmos Garlic Jalapeno rub
- 2 eggs
- Ranch dressing (optional)
Instructions
- Heat oil in cast iron griddle over high heat.
- Cut and "sweat" eggplant into round slices (at least 20-30 minutes to remove bitterness)
- Briskly mix / whisk both eggs in a shallow bowl.
- Mix hush puppy mix and bread crumbs.
- Rinse "sweated eggplant slices" and dry on paper towels. (Remove bitter juice that has seeped out during the sweating process.)
- Dip both sides of eggplant slices in whisked eggs, dredge on both sizes in hush puppy / bread crumb mix. Set aside each prepared slice on an empty plate.
- Sprinkle a little Kosmos Garlic Jalapeno rub on the side of each eggplant slice which will be placed DOWN in the skillet first.
- When oil is very hot, put eggplant slices in the skillet to fry them about 2-3 minutes per side. (Don't let them burn!)
- After flipping each slice, sprinkle a little Kosmos Garlic Jalapeno rub on the top.
- Remove from oil / the skillet and place on paper towels on a plate.
- Allow to cool a little before serving.
- Optional (unless you are serving "long foot!"): Dip in Ranch Dressing
Tried this recipe?Let us know how it was!
These fried eggplant slices taste AMAZING!
The photo may not look great, but the taste is SUPER.
This recipe was a happy accident. When making my favorite recipe for Baked Eggplant Parmesan on an evening when I didn’t have all the ingredients, I used available ingredients to create this appetizer.
