Description
This Crispy Breaded Eggplant recipe delivers perfectly golden and crunchy eggplant slices, ideal as a tasty appetizer or side dish. Coated with a flavorful mixture of Parmesan and herbs, and fried to crisp perfection, it’s a simple yet satisfying way to enjoy eggplant.
Ingredients
Scale
Eggplant Preparation
- 1 large eggplant, sliced into 1/4-inch rounds
- 1/2 teaspoon salt (for drawing out moisture)
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk (or water)
- 1 1/2 cups breadcrumbs (panko works best for extra crispiness)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- Olive oil (for frying, amount as needed to cover pan bottom)
Instructions
- Salt and Drain Eggplant: Slice the eggplant into 1/4-inch thick rounds, sprinkle with 1/2 teaspoon salt evenly on both sides, and let sit on a tray or colander for 20-30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels to remove residual water and salt.
- Prepare Breading Stations: Arrange three shallow bowls for easy coating: one with the all-purpose flour, one with the whisked eggs combined with milk, and the third with the breadcrumb mixture, which includes panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
- Coat the Eggplant: Dip each dried eggplant slice first into the flour bowl ensuring a light dusting, then immediately into the egg and milk mixture, and finally press into the breadcrumb mixture to fully coat each slice with the seasoned crumbs.
- Fry the Eggplant: Heat olive oil in a frying pan over medium heat. Once hot, carefully place the breaded eggplant slices in the pan, cooking them for about 3 to 4 minutes on each side, or until they turn a deep golden brown and achieve a crispy texture.
- Drain and Serve: Remove the fried eggplant slices from the pan and place them on paper towels to drain any excess oil. Serve immediately to enjoy their crispiness at its best.
Notes
- Salting the eggplant is crucial; it helps remove bitterness and prevents sogginess by drawing out moisture.
- Panko breadcrumbs create a lighter, crunchier coating compared to regular breadcrumbs.
- You can substitute milk with water if dairy-free is preferred.
- Serve with marinara sauce or your favorite dipping sauce for added flavor.
- If you want to reduce oil absorption, fry in small batches and keep the oil temperature consistent.
