Crispy Eggplant
Transform your ordinary weeknight dinner with this irresistible crispy eggplant recipe that's crunchy on the outside, tender on the inside, and packed with savory flavor! Perfectly seasoned with a Parmesan and breadcrumb coating infused with garlic powder and paprika, these golden slices are pan-fried to perfection for a satisfyingly crisp texture. This recipe includes simple tips, like salting the eggplant to remove excess moisture, ensuring every bite is light and flavorful. Ideal as an appetizer, side dish, or even the star of your meal, this quick and easy dish comes together in just 40 minutes and serves four. Garnished with fresh parsley, this crispy eggplant pairs beautifully with marinara sauce, creamy dips, or as part of a hearty sandwich. Make it tonight and savor the ultimate combination of crunch and flavor!
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 tablespoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups breadcrumbs
- 0.5 cup Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 cup vegetable oil
- 2 tablespoons fresh parsley
Instructions
Wash the eggplants and slice them into 1/4-inch thick rounds.
Sprinkle the slices generously with salt on both sides and lay them on a baking sheet lined with paper towels. Let them sit for 20 minutes to draw out excess moisture.
After 20 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
Set up a breading station with three shallow bowls. Bowl 1: Add the flour. Bowl 2: Beat the eggs with water. Bowl 3: Combine the breadcrumbs, Parmesan cheese, paprika, garlic powder, and black pepper.
Heat the vegetable oil in a large skillet over medium heat, ensuring the oil reaches a depth of about 1/4 inch.
Dip each eggplant slice into the flour, then the egg mixture, and finally coat it with the breadcrumb mixture. Press gently to ensure the coating sticks evenly.
Once the oil is hot (about 350°F), fry the eggplant slices in batches, making sure not to overcrowd the skillet. Cook each slice for about 2-3 minutes per side or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
Repeat with the remaining eggplant slices, adding more oil to the skillet if necessary.
Transfer the crispy eggplant to a serving plate and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 135.1 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 12102 mg | 526% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 50.7 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 743 mg | 57% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2676 mg | 57% | |
*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.
