Dinner Bell Fried Eggplant PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:41

1-2 large dark slender eggplants with firm, yet supple exterior 2 eggs ½ tsp salt ½ tsp black pepper 1 cup butter milk 2 cups corn bread mix Vegetable oil for frying Peel eggplant; slice into wide finger sized pieces; place... 

  • 1-2 large dark slender eggplants with firm, yet supple exterior
  • 2 eggs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup butter milk
  • 2 cups corn bread mix
  • Vegetable oil for frying
  1. Peel eggplant; slice into wide finger sized pieces; place on oven rack over kitchen sink
  2. Sprinkle generously with kosher salt on one side and flip over for 4-5 minutes allowing bitter juices to fall into sink; repeat process to other side
  3. Rinse and thoroughly dry eggplant pieces; place into refrigerator to chill for 30 minutes
  4. In mixing bowl, whip eggs, salt, pepper, and milk
  5. In separate pan place corn bread mix with pinch of salt
  6. When ready to serve, dip each eggplant slice into egg mixture, then cornmeal, back into egg and lastly into cornmeal
  7. Fry in about 1” of 360? vegetable oil, turning gently until golden brown; don’t overcrowd

Serves 6-8 as an appetizer

The above comes to us from the famous 50-year old Dinner Bell Restaurant in McComb, Mississippi; a favorite of locals and travelers alike