Easy Eggplant Recipes are Not Just Quick & Easy but So-o-o-o Versatile

It's the the really large, older eggplants loaded with those brown seeds that create a bitter flavor. So on this page we‘ll assume that you’re using the young, smaller ones which don’t need salting.

Okay, now that we’ve established “ground rules”, take a look around the page and see what I mean by “Versatile”.

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Eggplant Fries
Serves 4

Why bother to make french fries from eggplant when you love potato fries? Well, they're much more nutritious and for the sake of variety; I think your eaters like variety. And why "small" eggplants? Remember, the big ones need longer to "salt" to get rid of bitterness. Any more questions. Hope not; I don't have any more answers.

3 small eggplants, peeled,sliced into 3/4x3-inch sticks
salt
1 cup milk
2 eggs
3/4 cup each flour & self-rising cornmeal
½ tsp salt
vegetable or canola oil for deep frying
3 tsp ranch dressing & seasoning mix
ranch dressing

If you can't find small eggplants, salt peeled sticks and place in a colander for 15 minutes. If you find small ones forget salting. Rinse and pat dry with paper towels.

Meanwhile in a medium bowl, mix milk and eggs until well blended.

Heat an inch of oil in large frying pan over high heat.

Meanwhile, in shallow bowl, combine flour, cornmeal, salt and seasoning mix.

Dredge eggplant fries in egg mixture and then in the cornmeal mix.

Place fries carefully into hot oil and fry 3 minutes or until golden brown.

Drain on paper towels and serve hot with ranch dressing or whatever you like to dip your potato fries in.

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