large Globe eggplant

Buffalo Veggie “Wings”

I had a fried eggplant served in Buffalo wing sauce as an appetizer at one of our favorite restaurants and thought I would give it a try at home. Sounds like a weird combination but is actually really good. My daughter’s boyfriend Ari liked mine better than the original. Score! I have made this with zucchini as well and that is what is shown in the picture.

Two tips I use in this recipe:

• the key to cooking eggplant is to salt it and let it sit for a half hour so some of the moisture and bitterness drains out. This way when you sauté the eggplant it does not soak up the oil like a sponge and become greasy. I also salt zucchini and yellow squash the same way, see Kitchen tips.
• to get the eggplant or zucchini crispy dredging it in half flour and half cornstarch does the trick. The cornstarch absorbs surface moisture so the surface will brown and crisp up. I saw this trick in a beautiful cookbook called The Broad Fork by Hugh Acheson.

Print Recipe

Buffalo Veggie "Wings"

Course

Appetizer, Side dish

Prep Time

30 Minutes

Cook Time

15 Minutes

Passive Time

15 Mnutes

Servings

People

Ingredients

• 1 large Globe eggplant or 3 medium zucchini
• 1 Tsp Kosher salt
• 1/2 Cup white flour
• 1/2 Cup Cornstarch
• 1/4 Cup olive oil
• 1/2 Bottle Frank's Buffalo wing sauce
• 1 Cup Shredded Monterey Jack cheese Can substitute blue cheese if you like blue cheese-some in my family do not

Course Appetizer, Side dish Prep Time 30 Minutes Cook Time 15 Minutes Passive Time 15 Mnutes Servings People Ingredients 1 large Globe eggplant or 3 medium zucchini 1 Tsp Kosher salt 1/2 Cup white flour 1/2 Cup Cornstarch 1/4 Cup olive oil 1/2 Bottle Frank's Buffalo wing sauce 1 Cup Shredded Monterey Jack cheese Can substitute blue cheese if you like blue cheese-some in my family do not

Instructions

1. Preheat oven to 400º F. Slice eggplant or zucchini into 1/4 inch rounds. Lay flat on double layer of paper towels and sprinkle slices with salt. Let sit for 30 minutes, then blot dry with paper towels.
2. Mix flour and cornstarch together. Dredge eggplant or zucchini slices in this mixture, shaking off excess.
3. Heat 2 tbsp. olive oil in a large skillet such as a cast iron skillet until shimmering. Sauté half of eggplant/zucchini slices until golden on both sides. Remove to a plate. Repeat with remaining oil and eggplant/zucchini slices.
4. Arrange half of eggplant/zucchini slices in a 9x13 inch baking dish. Drizzle with half of buffalo wing sauce and cheese. Repeat another layer of eggplant, sauce and cheese.
5. Bake in oven until cheese is melted and bubbly, about 10-15 minutes. Serve.

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