Description
Crispy, golden-brown breaded eggplant slices with a tender interior, perfect as an appetizer, side dish, or vegetarian main course. This Mediterranean-inspired comfort food delivers satisfying crunch and flavor in every bite.
Ingredients
Scale
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 cup breadcrumbs (panko recommended)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Salt to taste
- Pepper to taste
- Oil for frying (canola or vegetable)
- Optional: Italian herbs, Parmesan cheese for seasoning
Instructions
- Slice eggplant into uniform 1/4-inch rounds and salt to draw out moisture
- Set up breading station: flour in one bowl, beaten eggs in second, seasoned breadcrumbs in third
- Dredge eggplant slices in flour, then egg, then breadcrumbs, pressing firmly
- Heat oil in pan over medium heat and fry slices 3-4 minutes per side until golden brown
- Drain on paper towels and serve immediately
- Alternative: Bake at 400°F (200°C) for 25-30 minutes until crisp
Notes
- Salting eggplant before cooking reduces moisture and bitterness
- Press breadcrumbs firmly for maximum coating
- Don’t overcrowd pan when frying to maintain crispiness
- Best served fresh but can be stored for 3 days in refrigerator
- Can be frozen for up to 1 month
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Fried or Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 85mg