Delicious Easy Restaurant Quality Eggplant
Indulge in the crispy, flavorful perfection of this Delicious Easy Restaurant Quality Eggplant recipe, a crowd-pleasing dish that’s perfect for weeknight dinners or special occasions. Featuring golden, pan-fried slices of tender eggplant coated in a savory blend of panko breadcrumbs, Parmesan cheese, and Italian seasoning, this recipe strikes the perfect balance of crunch and rich, hearty flavor. A quick salting process ensures the eggplant remains melt-in-your-mouth tender, while a drizzle of warm marinara sauce and a sprinkle of fresh basil add vibrant, Italian-inspired finishing touches. Ready in under an hour and simple to prepare with everyday ingredients, this dish transforms humble eggplant into a stunning centerpiece worthy of any restaurant menu. Serve this masterpiece alongside pasta, crusty bread, or a crisp green salad for an unforgettable meal!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 teaspoons kosher salt
- 4 tablespoons olive oil
- 1 cup all-purpose flour
- 2 large egg
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese
- 1.5 teaspoons dried Italian seasoning
- 0.5 teaspoon black pepper
- 1 cup marinara sauce
- 10 leaves fresh basil leaves
Instructions
Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with kosher salt. Place the slices in a colander and let them sit for 20 minutes to draw out excess moisture. Rinse well and pat dry with paper towels.
Set up a breading station with three separate shallow bowls. Fill the first bowl with all-purpose flour. Beat the eggs in the second bowl. In the third bowl, mix panko breadcrumbs, Parmesan cheese, Italian seasoning, and black pepper.
Dredge each eggplant slice in the flour, shaking off any excess. Dip it into the beaten eggs, and then press it firmly into the breadcrumb mixture to coat both sides evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add a batch of breaded eggplant slices (do not overcrowd the pan) and cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. Repeat with remaining eggplant slices, adding more olive oil as needed.
Warm the marinara sauce in a small saucepan over low heat.
To serve, arrange the crispy eggplant slices on a plate, spoon warm marinara sauce over the top, and garnish with fresh basil leaves. Enjoy your restaurant-quality eggplant straight from your kitchen!
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 43.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 667 mg | 51% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2569 mg | 55% | |
*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.
