Description
Enjoy a crispy and flavorful twist on eggplant with this delicious Crispy Breaded Eggplant recipe. Perfect as a side dish, appetizer, or sandwich filling, this dish is sure to impress!
Ingredients
Scale
Eggplant:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 tablespoon salt
Breading Mixture:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Oil for Frying:
- olive oil or vegetable oil
Instructions
- Prepare the Eggplant: Lay eggplant slices on a baking sheet, sprinkle with salt, let sit for 30 minutes, pat dry.
- Set Up Breading Station: Prepare three bowls with flour, beaten eggs, and breadcrumb mixture.
- Bread the Eggplant: Dip each slice in flour, then egg, then breadcrumb mixture.
- Fry the Eggplant: Fry slices in hot oil until golden brown and crispy.
- Drain and Serve: Transfer to a paper towel-lined plate and serve hot.
Notes
- For a lighter version, bake the breaded eggplant at 425°F (220°C) for 20–25 minutes.
- Try using panko for extra crunch or adding Italian herbs to the breadcrumb mixture.
Nutrition
- Serving Size: 4–5 slices
- Calories: 290
- Sugar: 4g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 55mg
