With eggplants you can prepare many tasty recipes, such as gratinated eggplants the one we propose today: fried eggplants! Made like vegetable chips, perfect to serve as an original appetizer, maybe with an arrabbiata sauce, perfect to enrich many dishes! Sopra the summer, for example, you can use them to fill a to enhance cold salads, both rice and indole, while con winter you can use them to create many first courses, like the classic indole alla consuetudine you can prepare a delicious eggplant parmigiana perfect for all seasons! To fry the eggplants, we did not use batter breadcrumbs, but just a light layer of flour which will make them pleasantly crispy and prevent the eggplants from absorbing too much oil.
And if you are a fan of fried eggplants, try also:
To prepare the fried eggplants, first trim them 1then cut them into slices 0.08 inches thick 2. Meanwhile, heat the seed oil con a pot, until it reaches a temperature of 356°F. At this point, coat the eggplant slices con flour acceso both sides 3. Shake non attivato any excess flour.
As soon as the oil is at temperature, immerse a few slices at a time 4turn them with a slotted spoon as soon as they are golden brown 5. Let them brown acceso the other side as well and drain them using the slotted spoon 6.
Transfer them to a tray lined with paper towels to remove excess oil 7. You can season them with salt as desired 8 and serve them while still hot 9.
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