Description
Crispy Breaded Eggplant is a delicious Italian appetizer featuring tender eggplant slices coated in a flavorful breadcrumb and Parmesan mixture, then fried to golden perfection. This dish offers a satisfying crunch and can be served on its own with marinara sauce or used as a base for eggplant Parmesan.
Ingredients
Scale
Eggplant Preparation
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 teaspoon salt
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
For Frying
- Vegetable oil, for frying (about 1/4 inch deep in skillet)
Instructions
- Salt the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle both sides evenly with salt. Let them sit for 20 to 30 minutes to draw out excess moisture, which prevents sogginess when cooking. After sitting, pat the slices dry thoroughly with paper towels.
- Prepare the Breading Station: Arrange three shallow bowls: one containing all-purpose flour; the second with beaten eggs; and the third with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and black pepper. This assembly will make breading efficient and consistent.
- Bread the Eggplant: Take each eggplant slice and dredge it first in the flour, ensuring even coating. Next, dip it into the beaten eggs to moisten the surface. Finally, coat it thoroughly with the breadcrumb and Parmesan mixture, pressing lightly so the coating adheres well.
- Fry the Eggplant: Pour vegetable oil into a large skillet until it is about 1/4 inch deep and heat it over medium heat. Once the oil is hot, carefully place the breaded eggplant slices in batches, making sure not to overcrowd the pan. Fry each side for 2 to 3 minutes or until golden brown and crispy.
- Drain and Serve: Use a slotted spatula to transfer the fried eggplant slices onto a paper towel-lined plate to remove excess oil. Serve them hot, optionally with marinara sauce for dipping, or use the crispy slices as a base for eggplant Parmesan dishes.
Notes
- For a lighter version, bake the breaded eggplant at 400°F (200°C) for 20 to 25 minutes, flipping halfway through for even crispiness.
- Serve with marinara sauce or your favorite dipping sauce to enhance flavor.
- These crispy eggplant slices also make a great ingredient for classic eggplant Parmesan recipes.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3–4 slices
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg
