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Crispy Breaded Eggplant


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  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delicious and crispy dish featuring breaded eggplant rounds, perfect as an appetizer or main course. Golden-brown and flavorful, this recipe pairs well with marinara sauce or a yogurt-based dip.


Ingredients

Scale
  • 1 large eggplant, sliced into 1/4-inch rounds
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk (or water)
  • 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
  • Olive oil (for frying)

Instructions

  • Slice the eggplant into 1/4-inch thick rounds, sprinkle with salt, and let sit for 20-30 minutes to draw out moisture. Pat dry with paper towels.
  • Set up three shallow bowls: one with flour, one with whisked eggs and milk, and the third with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
  • Dip each eggplant slice into flour, then the egg mixture, and finally coat with the breadcrumb mixture.
  • Heat olive oil in a frying pan over medium heat. Fry the eggplant slices for about 3-4 minutes per side until golden brown.
  • Drain on paper towels and serve immediately.

Notes

  • For a crunchier texture, lightly toast the breadcrumbs or pistachios before using.
  • Customize with herbs or spices according to preference.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 60 mg