Crispy Breaded Eggplant
Elevate your appetizer game with this irresistible Crispy Breaded Eggplant recipe! Featuring perfectly seasoned eggplant rounds coated in a crunchy blend of breadcrumbs, Parmesan cheese, and savory Italian herbs, this dish delivers a golden-brown crust with a tender, flavorful center. The recipe includes tips for salting the eggplant to remove bitterness and frying for maximum crispiness, ensuring every bite is a delight. Ideal as a snack, side dish, or vegetarian entrée, this quick and easy recipe is ready in under an hour and pairs beautifully with marinara sauce or a fresh salad. Packed with texture and bold flavors, Crispy Breaded Eggplant is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Milk
- 2 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian herbs
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 0.5 cup Olive oil
Instructions
Slice the eggplant into 1/2-inch thick rounds and place them in a colander. Sprinkle both sides of the slices generously with the tablespoon of salt.
Let the eggplant sit for about 20 minutes. This process helps draw out excess moisture and any bitterness.
After 20 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt, and then pat them dry with paper towels.
Set up a breading station: place the flour in a shallow dish, whisk the eggs with milk in a second shallow dish, and mix the breadcrumbs, Parmesan cheese, Italian herbs, garlic powder, and black pepper in a third shallow dish.
Dip each eggplant slice first into the flour, shaking off any excess, then into the egg mixture, allowing any excess egg to drip off, and finally press into the breadcrumb mixture, ensuring all sides are coated well.
Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, it is hot enough for frying.
Working in batches, carefully add the breaded eggplant slices to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Do not overcrowd the pan.
Once golden brown, remove the slices and place them on a plate lined with paper towels to drain excess oil.
Serve warm, garnished with additional Parmesan cheese if desired, and enjoy your crispy breaded eggplant!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 12077 mg | 525% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 41.3 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 765 mg | 59% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1864 mg | 40% | |
*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.
