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