Crispy Parmesan Eggplant Strips Recipe

About this recipe

A delightful eggetarian dinner option featuring crispy fried eggplant strips coated in a savory batter and topped with Parmesan cheese. Perfect for those seeking a quick and satisfying meal.

Ingredients

• 500 g Organically Grown Small Brinjal
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 100 g Old Hill Parmesan Cheese
• 1 Combo Fortune Rice Bran 1L & Mustard Oil 1L Pet
• 1 Unit Cj Korean Pancake Flour Mix
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Akar Powder Salt

Instructions

1. 1. Cut the eggplant in half lengthwise and peel the skin off.
2. 2. Slice the eggplant into 1/2-inch thick rounds, then cut each round into 1/2-inch wide strips.
3. 3. In a mixing bowl, whisk together 1 cup of flour, 1 cup of water, 1 egg, 2 tablespoons of cooking oil, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt to form a smooth batter.
4. 4. Dip each eggplant strip into the batter, ensuring it is fully coated, and allow any excess batter to drip off.
5. 5. Heat oil in a deep pan to 365°F (185°C). Fry the battered eggplant strips in small batches for 4 to 5 minutes, or until golden brown and crispy.
6. 6. Remove the fried eggplant strips from the oil and drain them on paper towels to remove excess oil.
7. 7. While still warm, sprinkle the fried eggplant strips generously with grated Parmesan cheese.
8. 8. Serve immediately as a crispy and flavorful dinner option.