Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fried Eggplant

Ingredients

12                    Eggplant rounds

1 cup               Flour

2 Tbsp             Creole Seasoning

1                       Egg

1 /3 cup           Milk

1 1 /2 cups       Seasoned breadcrumbs

Peanut oil for deep-frying

Instructions

Peel eggplant and cut into round discs, about the circumference of a mayonnaise jar top and 1 /4 to 1 /2-inch thick. Marinate eggplant in salted, lemon ice water until ready to cook.

Combine flour and Creole seasoning. Combine egg and milk.

To fry eggplant rounds; lightly dust in seasoned flour, shake off excess, dip in the egg wash, and coat with breadcrumbs. Fry a few at a time at 350 degrees until medium brown and crispy. Do not overload the oil. Drain on paper towels.

Yield: 12 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more