Fried Eggplant Or Zucchini(Ca 1940'S Wartime)
Crispy fried eggplant or zucchini slices with a savory coating, perfect as an appetizer or side dish, offering a satisfying crunch and delightful flavor. Suitable for casual or family meals.
Ingredients
Instructions
- Cut the vegetable into 1/2-inch slices.
- Pare the slices and sprinkle them with salt and pepper.
- Lay slices upon each other and place a plate on top.
- Let stand for about 2 hours to draw out bitterness.
- Half an hour before serving, wipe each slice dry.
- Dip each slice in beaten egg, then in cracker dust or bread crumbs.
- Saute the slices in hot fat until crisp and brown.
- Place a pan in the oven or a warm place, line it with absorbent paper.
- As slices become crisp, lay them on the paper to keep warm.
- Serve on a hot platter with slices overlapping.
Tips & Substitutions
For a lighter option, try using panko breadcrumbs instead of cracker dust for extra crunch. If you're short on time, salting the slices for just 30 minutes can still help reduce bitterness. You can also use a mix of eggplant and zucchini for varied texture and flavor. Remember to keep the fat hot while sautéing to achieve a perfect crispy exterior.
Serving Suggestions
Serve the fried eggplant or zucchini on a hot platter, overlapping the slices for an appealing presentation. They make a great appetizer or side dish, pairing beautifully with Tuna Plate or a refreshing salad. Consider serving with a dip, such as Dill Dip(For Raw Fresh Vegetables), for added flavor.
Storage & Reheating
To store leftovers, place the fried slices in an airtight container lined with paper towels to absorb excess moisture. They can be refrigerated for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10 minutes to restore their crispiness without drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Eggplant Or Zucchini(Ca 1940'S Wartime) contains roughly 10 calories, with 0g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 497mg 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 make this recipe ahead of time?
You can prepare the sliced vegetables and season them in advance, storing them in the refrigerator until ready to cook. However, for the best texture, fry them just before serving. Reheating may not yield the same crispiness.
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).