WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. We’ll post each video here, along with links to the recipes.
This month in the WRAL Got to Be Good Cookin’ kitchen, Lisa and Brian team up to try recipes using vegetables, shrimp and melons, although not necessarily at the same time. Fried eggplants are on the menu this week, which is fitting considering the N.C. State Fair is just 63 days away, and the recipe is a great way to try a new North Carolina vegetable.
You can find a list of eggplant farmers in North Carolina in our marketing division’s eggplant listing, which provides you with farms and stands across the state that carry these vegetables. For a printable version of the recipe below, visit the Got to Be Good Cookin’ site.
- 1 large N.C. Eggplant
- 2 eggs
- 1-tablespoon water
- 2-cup plain breadcrumbs
- Salt and pepper
- 2-6 tablespoons olive oil (add a tablespoon with each batch of eggplant you fry)
- 8 slices mozzarella cheese (1 slice per eggplant slice)
Peel eggplant and cut into ½ inch thick slices. Salt and pepper both sides. Combine eggs and water to make a wash. Dip the eggplant in the egg wash on both sides then dredge through the breadcrumbs.
In a skillet heat olive oil on medium heat. Then place eggplant in the skillet and brown for 1 to 2 minutes each side.
Once cooked, place on a baking sheet and top with a slice of cheese. Bake the fried eggplant at 350 degrees for 10 minutes or until the cheese is melted.