Fried Eggplant Or Squash
Crispy fried eggplant or squash slices with a light salt coating, perfect as a warm appetizer or side dish with a savory, satisfying crunch and a hint of saltiness.
Ingredients
Instructions
- Put sliced eggplant or squash on wax paper and sprinkle each slice lightly with salt.
- Let stand for at least an hour to draw out water.
- Use paper towel to remove excess water from the slices on wax paper.
- Coat each slice with flour.
- Fry in oil or shortening until browned.
- Sprinkle each hot slice with cheese.
- Serve while still warm.
Tips & Substitutions
For crispier slices, consider using panko breadcrumbs instead of flour for a different texture. If you want to enhance the flavor, try adding spices such as garlic powder or paprika to the flour mixture. Make sure the oil is hot enough before frying to achieve a golden brown finish. Using a mix of eggplant and squash can bring a delightful variation to the dish.
Serving Suggestions
These fried slices make a great appetizer or side dish. Serve them alongside a fresh salad or pair them with marinara sauce for dipping. They also complement a hearty main like Southern Parmesan Fried Chicken beautifully. For an elegant touch, sprinkle fresh herbs like basil or parsley over the top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes. This will help retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Eggplant Or Squash contains roughly 20 calories, with 1g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for this recipe?
Absolutely! While eggplant and squash are traditional, you can experiment with zucchini, mushrooms, or even thinly sliced potatoes. Just adjust the cooking time based on the vegetable's moisture content and density for the best results.
What type of oil is best for frying?
For frying, it's best to use oils with a high smoke point such as canola, vegetable, or peanut oil. These oils allow for even frying and help achieve that desired crispy texture without burning.
Can I make this dish ahead of time?
You can prepare the slices and coat them in flour ahead of time, storing them in the fridge until you're ready to fry. However, for the best texture, it's recommended to fry them fresh rather than reheating previously cooked slices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).