Easiest Way to Prepare Perfect Eggplant Chili-Fries or Chili over Fried Eggplant

Eggplant Chili-Fries or Chili over Fried Eggplant. A non-traditional version of chili that I thought was delicious. You can adjust the amount of spiciness to your taste. I prefer mine mild to moderately spicy.

How to make Fried Eggplant with Chinese chili sauce. You can get a notification about my new video if you click on the bell right next to the subscribe. You've heard of zucchini fries, or mozza sticks or even jalapeño poppers, right? You can cook Eggplant Chili-Fries or Chili over Fried Eggplant using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Eggplant Chili-Fries or Chili over Fried Eggplant

1. Prepare 2 of large aubergine eggplant.
2. You need 2 quarts of chili see any of my recipes.
3. Prepare 2 cups of mozzarella cheese shredded.
4. It's as needed of seasoned salt.
5. It's 2 tablespoons of chopped parsley flakes.
6. You need as needed of sour cream.

These easy to make Crispy Eggplant Fries are insanely delicious. They are coated in panko and parmesan and oven baked till crisp. Flip eggplant and drizzle another Mix garlic chili sauce, soy sauce, and sesame oil in a small bowl. This simple and tasty Pan Fried Eggplant with Garlic Chili Vinaigrette goes really well with a bowl of.

Eggplant Chili-Fries or Chili over Fried Eggplant instructions

1. Preheat oven 400 degrees Fahrenheit.
2. Peel and slice the eggplant.
3. Heat the oil and fry the eggplant in batches make sure the oil is very hot.
4. Move each batch to paper towels to absorb excessive oils. The eggplant absorbs oils a lot. The eggplant will not turn crunchy unless you really overcooked it..
5. Add eggplant to a cooking pan sprinkle parsley.
6. Cover with chili.
7. Add cheese.
8. Bake in oven 40 minutes.
9. Add sour cream and serve, I hope you enjoy!.

This deep fried eggplant recipe is coated with breadcrumbs and eggs and fried to perfection. Serve alone or with a delicious dip. You can also sprinkle the fried eggplant strips with Parmesan cheese and serve them with warm marinara sauce as a nod to an eggplant Parm. Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere.