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Egg Plant

Fried slices of eggplant coated in crumbs and egg, then fried until soft.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Egg Plant

Why it works: Eggplant and egg work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 515 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Egg Plant

Ingredients

Directions

Prepare

  1. Cut the eggplant into slices ½ inch thick.

  2. Soak the slices in cold water with added salt for 1 hour.

  3. Wipe the slices dry.

Coat and fry

  1. Dip each slice in cracker crumbs.

  2. Dip each slice in the beaten egg.

  3. Dip each slice again in cracker crumbs.

  4. Fry the slices in hot fat in a frying pan for 10 minutes until soft and moist.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Eggplant + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together515 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggplant
Forms the tender, moist interior that becomes soft when fried.
Beaten egg
Binds the cracker crumbs to the slices so the coating holds during frying.
Cracker crumbs
Form a crisp, browned outer crust when fried in hot fat.

The step that matters

Drying the slices before coating. Surface moisture stops the crumbs and egg from sticking evenly and turns the coating soggy. Wiping the slices dry helps the crumb coat adhere and crisp in the hot fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More eggplant recipes

Fried 173Stuffed 156Baked 60Breaded 27Fritters 23Stewed 16 See all 11 →

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