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Breaded Eggplant

Breaded Eggplant is an irresistible combination of crispy, savory goodness and tender vegetable delight, perfect as an appetizer or main dish.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 270
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large eggplant Choose a fresh, firm eggplant with a shiny exterior.
  • 1 cup breadcrumbs (preferably seasoned) Panko breadcrumbs can be used for extra crunch.
  • 1/2 cup flour All-purpose flour works well.
  • 2 large eggs Can be substituted with a flaxseed mixture for vegan option.
  • to taste Salt and pepper Adjust seasoning according to preference.
  • as needed Olive oil for frying Ensure oil is hot before frying.

Method
 

Preparation
  1. Wash the eggplant thoroughly and slice it into 1/4 to 1/2-inch thick rounds.
  2. Sprinkle salt on both sides of each slice and let them rest for about 15 minutes to draw out excess moisture.
Dipping Station
  1. In one bowl, place the flour. In another bowl, beat the eggs. In a third bowl, add the breadcrumbs.
Coating and Frying
  1. Pat the eggplant slices dry with a paper towel, then dredge each slice first in flour, dip into beaten eggs, and then coat with breadcrumbs.
  2. Heat olive oil in a skillet over medium heat and fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown.
  3. Drain the cooked slices on paper towels and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Uncooked, breaded slices can also be frozen for later use.