Description
Enjoy a delicious and crispy breaded eggplant with this easy-to-follow recipe. Perfect as a side dish or appetizer, this Italian-inspired dish is sure to impress your family and friends.
Ingredients
Scale
Eggplant:
- 1 large eggplant (sliced into ½-inch rounds)
- 1 teaspoon salt
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Oil for Frying:
- olive oil or vegetable oil
Instructions
- Prepare Eggplant: Sprinkle salt on eggplant slices and let sit for 30 minutes. Pat dry with paper towels.
- Set Up Breading Station: Prepare three bowls with flour, egg and milk mixture, and breadcrumb mixture.
- Bread Eggplant: Dredge each slice in flour, dip in egg mixture, and coat with breadcrumbs.
- Fry Eggplant: Fry slices in oil until golden brown and crispy.
- Drain and Serve: Transfer to paper towels or a wire rack to drain. Serve hot.
Notes
- For a lighter option, bake or air-fry the breaded eggplant.
- Enjoy on its own, in sandwiches, or in eggplant Parmesan.
- Prep Time: 40 minutes (includes draining time)
- Cook Time: 20 minutes
- Category: Side Dish or Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3–4 slices
- Calories: 280
- Sugar: 4g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 55mg
