Jackstraw Eggplant
Crispy, golden eggplant strips coated in a flavorful batter and topped with Parmesan cheese, perfect as an appetizer or snack for those who enjoy savory, crunchy bites.
Ingredients
Instructions
- Cut the eggplant in half lengthwise and peel.
- Slice the eggplant into 1/2-inch thick pieces, then cut each slice into 1/2-inch strips.
- In a bowl, beat together the flour, ice water, beaten egg, cooking oil, sugar, and salt to make the batter.
- Dip the eggplant strips into the batter, ensuring they are well coated.
- Allow excess batter to drain off from the coated eggplant strips.
- Fry a few strips at a time in deep hot fat (365°F) for 4 to 5 minutes until golden brown.
- Drain the fried eggplant strips on paper towels.
- Sprinkle with grated Parmesan cheese before serving.
Tips & Substitutions
For a lighter batter, consider using sparkling water instead of ice water. You can also substitute the flour with a gluten-free blend if needed. Make sure the oil is hot enough before frying to get that perfect golden brown color. Feel free to add spices like paprika or garlic powder to the batter for extra flavor.
Serving Suggestions
Serve the Jackstraw Eggplant as an appetizer or snack, paired with a tangy dipping sauce like marinara or aioli. It also complements a fresh salad or can be included in a vegetarian platter alongside other dishes such as Broccoli-Cheese Appetizers for a delightful spread.
Storage & Reheating
Store any leftover fried eggplant strips in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F for about 10 minutes to restore their crispiness, rather than microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Jackstraw Eggplant contains roughly 438 calories, with 9g protein, 41g carbohydrates, and 28g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 734mg per serving (32% 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 instead of eggplant?
Yes, you can substitute the eggplant with zucchini or bell peppers for a different flavor and texture. Just make sure to adjust the frying time based on the vegetable you choose, as they may cook faster or slower than eggplant.
How can I make this recipe vegan?
To make this recipe vegan, replace the beaten egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk instead of ice water. The batter will still coat the vegetables nicely.
What type of oil is best for frying?
For frying, use oils with a high smoke point like canola, vegetable, or peanut oil. These oils will ensure a crispy texture without imparting too much flavor to the eggplant.
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).