Golden Eggplant Aubergine Rounds
Crispy, flavorful, and irresistibly golden, these Golden Eggplant Aubergine Rounds are the ultimate appetizer or side dish to elevate any meal. Each round is perfectly breaded with a savory blend of panko breadcrumbs, Parmesan cheese, smoked paprika, and oregano, offering a delightful crunch with every bite. The eggplant's natural creaminess is enhanced through a simple frying technique that seals in its tender interior while creating a perfectly crisp outer layer. Ready in under an hour, these easy-to-make rounds are versatile enough to pair with marinara sauce, a tangy yogurt dipping sauce, or even as a base for creative toppings. Whether you're hosting a gathering or looking for a crowd-pleasing dish, these eggplant rounds are sure to shine on your table. Perfect for fans of vegetarian recipes, Mediterranean flavors, and quick fried appetizers!
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Recipe Information
Ingredients
- 2 eggplants (medium-sized)
- 1 cup all-purpose flour
- 3 eggs
- 2 cups breadcrumbs (panko or regular)
- 0.5 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil (for frying)
Instructions
Wash and dry the eggplants. Slice them into 1/2-inch thick rounds, and sprinkle both sides lightly with salt. Set aside for 10 minutes to draw out moisture.
Pat the eggplant slices dry with a clean kitchen towel or paper towel to remove excess moisture.
Set up a breading station. In the first shallow bowl, add the all-purpose flour. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, smoked paprika, dried oregano, salt, and black pepper.
Dredge each eggplant round in the flour, shaking off any excess. Dip it into the beaten eggs, and then coat it evenly in the breadcrumb mixture, pressing gently to adhere.
Heat a large skillet over medium heat and add 2-3 tablespoons of olive oil. Once the oil is shimmering, place a batch of the breaded eggplant rounds into the skillet, ensuring not to overcrowd.
Fry the rounds for 3-4 minutes on each side, or until golden brown and crisp. Remove from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining eggplant rounds, adding more olive oil to the skillet as needed.
Serve the golden eggplant aubergine rounds warm as an appetizer or side dish, with marinara sauce or a light yogurt dipping sauce on the side, if desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 291 mg | 6% | |
*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.
