Cheesy Fried Eggplant Aubergine
Crispy, golden perfection meets gooey, cheesy indulgence in this irresistible Cheesy Fried Eggplant Aubergine recipe. Featuring tender slices of eggplant coated in a flavorful breadcrumb mixture with hints of Italian seasoning, garlic powder, and Parmesan cheese, these rounds are fried to crunchy deliciousness before being topped with melty mozzarella and baked to bubbling perfection. A perfect appetizer, side dish, or vegetarian main, this recipe combines rich textures and bold flavors for a dish that’s both comforting and impressive. Whether served as is or paired with marinara sauce for dipping, this baked cheesy eggplant delight is sure to become a crowd favorite. Ready in under an hour, it's a must-try for anyone craving the ultimate fried-and-cheesy bliss!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 1.5 teaspoons Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 2 cups Vegetable oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (chopped)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet, sprinkle both sides with 1 teaspoon of salt, and let them sit for 20 minutes to draw out moisture. Pat them dry with paper towels.
Prepare three dipping stations: a plate with flour, a shallow bowl with whisked eggs and 2 tablespoons of milk, and another plate with breadcrumbs mixed with 1/4 cup of Parmesan cheese, Italian seasoning, garlic powder, black pepper, and the remaining 1/2 teaspoon of salt.
Dredge each eggplant slice in flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). Fry the coated eggplant slices in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Preheat the oven to 400°F (200°C). Arrange the fried eggplant slices on a baking sheet. Sprinkle the tops with the remaining Parmesan cheese, then add a generous amount of shredded mozzarella cheese.
Bake in the oven for 5-7 minutes, or until the cheese melts and starts to bubble.
Remove from the oven, garnish with fresh parsley, and serve immediately. Enjoy warm as is or with a side of marinara sauce for dipping.
Nutrition Facts
Calories |
6010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.3 g | 640% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 9610 mg | 418% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 38.4 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2191 mg | 169% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
