Spicy Cajun Deep Fried Eggplant

⏱ 50 mins 🍽 2-3 serving(s) 🏷 Vegetable

This recipe delivers crispy, golden slices of eggplant with a bold Cajun spice kick. The slices are double-coated in a seasoned cornmeal and Parmesan mix, then deep-fried to perfection. The method includes a simple trick for keeping batches warm in the oven. It yields enough for two to three people and takes about 50 minutes from start to finish.

Spicy Cajun Deep Fried Eggplant

Ingredients

  • 1 large eggplant, cut into 1/8 inch slices
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 3 drops hot sauce (Tabasco)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1/2 cup cornmeal
  • 1/2 cup parmesan cheese
  • vegetable oil (for deep frying)

Method

  1. Mix the Parmesan cheese, cornmeal, and all the listed spices together in a bowl.
  2. In a separate bowl, whisk the eggs with the milk and hot sauce.
  3. Coat each eggplant slice first in the dry cornmeal mixture, then dip it into the egg wash, and finally coat it again in the dry mixture. Arrange them on a metal baking sheet.
  4. Set your oven to 200°F and place an empty baking sheet inside to warm.
  5. Pour vegetable oil into a large, heavy skillet to a depth of 2 – 3 inches. Heat it to 350°F. If the oil smokes, take the pan off the heat for a moment.
  6. Using tongs, add 3 - 5 coated eggplant slices to the hot oil. Avoid crowding the pan. Fry until golden, turning once, for about 2 minutes per side.
  7. Let the fried slices drain on paper towels. To keep them warm, transfer them to the baking sheet in your oven in a single layer.
  8. Let the oil heat back up to 350°F before cooking the next batch.

Nutrition (per serving)

Sodium1098300 mg

Recipe details

CategoryVegetable
AuthorCk2plz