Description
Crispy Breaded Eggplant is a delicious and easy-to-make appetizer or side dish. Thinly sliced eggplant is coated in a seasoned breadcrumb and Parmesan mixture, then fried to golden perfection for a crispy, flavorful bite. Perfect for family dinners or entertaining guests, this recipe delivers a satisfying crunch and savory taste with minimal prep time.
Ingredients
Scale
Eggplant Preparation
- 1 large eggplant, sliced into 1/4-inch rounds
Dredging Station
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk (or water)
Breading Mixture
- 1 1/2 cups breadcrumbs (panko works best for extra crispiness)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- Olive oil (for frying)
Instructions
- Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Sprinkle the slices with salt and let them sit for 20-30 minutes to draw out excess moisture. Afterward, pat the slices dry thoroughly with paper towels to ensure crispiness.
- Set Up Dredging Bowls: Arrange three shallow bowls: one filled with all-purpose flour, the second with whisked eggs combined with milk or water, and the third with a breadcrumb mixture consisting of breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper.
- Coat the Eggplant: Dip each eggplant slice first into the flour, making sure it’s evenly coated. Then dip it into the egg wash mixture, and finally coat it thoroughly with the seasoned breadcrumb blend.
- Fry the Eggplant: Heat enough olive oil in a frying pan over medium heat. Carefully place the breaded eggplant slices in the pan and fry for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried eggplant slices and place them on paper towels to drain excess oil. Serve immediately for the best texture and flavor.
Notes
- For extra crispiness, panko breadcrumbs are recommended.
- If you prefer a lighter version, you can bake the breaded eggplant slices at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- Make sure to thoroughly pat the eggplant dry after salting to avoid sogginess.
- Use fresh grated Parmesan for the best flavor in the breadcrumb coating.
- Serve with marinara sauce or a garlic aioli for dipping.
