Fried Eggplant, the Gluten FreeK Way

 

Dish three of Eggplantapalooza: 

 

I bring you gluten free fried eggplant at my family's request. 

 

The starting place for all eggplant dishes is to start with a male eggplant.  No gender discrimination here; just fact that boys have fewer seeds and will be less bitter.  Look for an eggplant with smooth, un-bruised skin.  I like the big boys, so I try to find one that is heavier than it looks.  This tells me it has nice, firm flesh.

Leaving the skin on, slice both ends off and then slice the eggplant into sticks that are about as wide as your index finger.  The edges will be odd shaped, but that's ok.

 

In one bowl, mix the ingredients for the egg wash. 

 

In another, combine the ingredients for the breading.  A few  notes on the breading: 

 

My favorite gluten free bread crumbs are ones that I make from Gluten Free Houston's Sourdough Millet Bread.  I save the ends and grind into crumbs in my Vitamix.  The crumbs can be frozen.  They may freeze into lumps but a quick spin in the Vitamix or food processor will break them apart again. 

 

My favorite Italian seasoning is Instant Gourmet's Original.  My father-in-law knows the owners and they have assured him it is gluten free (I also have a non-biological Celiac nephew!?!)  This spice blend makes great garlic bread and is salt free!

 

Now you dip the eggplant sticks in the egg wash and then dredge in the breading mix one at a time.  Sometimes I have to press the breading onto the eggplant to be sure it sticks.  Place the breaded eggplant on wax paper to wait for frying. 

 

The breading does not stick well to the skin.  I like the skin to show some, but if you want those end pieces to have breading, then do the egg wash and breading a second time.

 

Use one hand for the "wet" bowl and the other for "dry"mix. 
This will minimize having big gooey globs of breading on your fingers by the end of the process.
 

I now have the luxurious Emeril deep fryer, thanks to my Canadian friend who didn't want to transport it north of the border. Never touched by gluten, this fryer has taken all the worry out of deep frying. I fill it to the line and preheat to 356°F. 

 

If you don't have a deep fryer, these can be made in a deep fry pan.  You will need enough oil in the pan to cover the eggplant sticks at least half way.  A thermometer is the best way to tell if your oil is between 350-365 °F.  If you don't have a thermometer, a wooden chopstick or wooden spoon can be inserted into the oil.  If the oil bubbles steadily around the chopstick, the oil is ready.  If the bubbles are too vigorous, turn the heat down slightly.  Few to no bubbles?  The oil is not hot enough and your food will soak up too much grease. 

 

Some will suggest dropping water into the oil to see if it sizzles.   Hot oil and water do NOT mix safely!  The oil could possibly pop and hit you in the eye or face. 

 

Fry the eggplant sticks a few at a time so as not to crowd them.  Crowded fryers yield soggy food.  Use the chopsticks to help turn them over once one side reaches a toasty brown color.  Allow to cook on the other side.  Remove from grease and hold over fryer and allow to drain.  Place the eggplant on paper towels to absorb additional grease. 

 

Serve freshly hot.  If you need to put them on hold until eating, place in a warm oven on a wire rack over a cookie sheet. 
Dip these aubergine dreams in marinara sauce... or better yet, some creamy cilantro dip!

If you want to make Eggplant Parmesan, slice the eggplant into 1/2"  rounds and follow the same breading and cooking method.  Cover in your favorite red sauce, mozzarella cheese and then bake at 350 °F until warm.