Cooking vegetables like eggplant/zucchini, question!

[Nocturnal]

Is it best to fry it in a frying pan at high heat or low heat? I tried relatively low heat last night but it came out soft and nice but not crunchy. Any advice is appreciated.

[deltadoc]

Just tonight, I sliced about 7 lbs of fresh eggplant into circles about 3/8" wide, give or take.

I then heavily salted them, and left them in colanders for about 1 hour. Then I rinsed them in fresh water, several times draining off the water, and then laid them between dishtowels to dry out.

Then I dredged them in a mixture of 6 oz of bread flour with 1/2 tsp fresh ground black pepper and 1/2 TBSP of sea salt mixed in already. Shook off the excess flour and then dredged them in a beaten mixture of about 6 fresh eggs and about 1/3 cup heavy cream. After draining off the excess egg wash, I then dredged them in finely ground Italian bread crumbs, shook off the excess and collected them on a couple of baking sheets.

WIth my extra really big All Clad frying pan really hot, I then added to it about 1/4" of EVOO. I then browned the eggplant coated circles until really brown and carmelized on both sides.

Then layered them in a large rectangular roasting pan, added a layer of mozz cheese, then some homemade marinara, then some fresh grated parmesan. Then another layer of fryed eggplant circles and etc. etc until the last layer was a extra heaping bunch of the grated parmesan.

Into a 350 oven for about 1 hour or so. I stick a fork into them to make sure they're al dente!

Take out and let rest for 20 minutes and then make individual servings which we put into plastic containers with lids, into the fridge, and then to lunch they go.

Excellent dish, and makes enough for two for almost two weeks of lunches!

Freeze well too.

doc

[Pinot]

I like to cut eggplant into 5mm discs , salt if you like (I don't ) . Brush both sides liberally with olive oil and roast in a very hot oven preffereably with an element above. You can also grill on a BBQ.

Cook to golden brown and slightly crisp on both sides. This can happen fast , so don't walk away.

The eggplant can then be used in many ways . On sandwiches , on a salad etc . You can also then marrinate them too , in a vinegarette or similiar of your choice . I use a little oil , lemon juice , balsamic vinegar , garlic , salt , pepper .

You can do the same with zuchini , but cut lengthwise.

[siduri]

Depends on what you mean by "fry" - deep fry? batter fry? Cut in chunks and fry in oil and garlic stirring till it's cooked?
Though, i would say i always fry on high temp, except if i'm doing something that has to become a sauce - like zucchini and garlic and oil to put on pasta - then i use low heat, even covered, and actually make it "melt" - otherwise cook high, it will sear the outside so less oil is absorbed.

try this
dip vegetable in yoghurt, dip in flour and fry in a finger of oil. crispy and delicate. can flavor the yoghurt as you like, sibtly of course, with herbs, onion, etc.