Crispy Breaded Eggplant

Savor the ultimate comfort food with this Crispy Breaded Eggplant recipe—a mouthwatering blend of golden, crunchy perfection and tender, flavorful eggplant. Perfectly seasoned breadcrumbs infused with Parmesan cheese, Italian herbs, and garlic powder create a crispy coating that complements the soft, melt-in-your-mouth eggplant slices. By salting the eggplant beforehand, any bitterness is removed, ensuring a balanced, rich taste in every bite. Quickly pan-fried to golden brown perfection, these slices are ideal as a hearty appetizer, a delicious vegetarian main course, or a side dish served alongside marinara sauce or fresh salad greens. With its simple preparation and irresistible texture, this recipe is a must-try for eggplant lovers and crispy snack enthusiasts alike!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 1 tablespoon Salt
• 1 cup All-purpose flour
• 2 large Eggs
• 0.25 cup Milk
• 2 cups Breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Dried Italian herbs
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 0.5 cup Olive oil

Directions

Step 1

Slice the eggplant into 1/2-inch thick rounds and place them in a colander. Sprinkle both sides of the slices generously with the tablespoon of salt.

Step 2

Let the eggplant sit for about 20 minutes. This process helps draw out excess moisture and any bitterness.

Step 3

After 20 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt, and then pat them dry with paper towels.

Step 4

Set up a breading station: place the flour in a shallow dish, whisk the eggs with milk in a second shallow dish, and mix the breadcrumbs, Parmesan cheese, Italian herbs, garlic powder, and black pepper in a third shallow dish.

Step 5

Dip each eggplant slice first into the flour, shaking off any excess, then into the egg mixture, allowing any excess egg to drip off, and finally press into the breadcrumb mixture, ensuring all sides are coated well.

Step 6

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, it is hot enough for frying.

Step 7

Working in batches, carefully add the breaded eggplant slices to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Do not overcrowd the pan.

Step 8

Once golden brown, remove the slices and place them on a plate lined with paper towels to drain excess oil.

Step 9

Serve warm, garnished with additional Parmesan cheese if desired, and enjoy your crispy breaded eggplant!

Nutrition Facts

Serving size	(1264.2g)

Amount per serving	% Daily Value*
Calories	2777.6

Total Fat 148.5g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 11.1g
Cholesterol 417.5mg	0%
Sodium 12076.9mg	0%
Total Carbohydrate 300.3g	0%
Dietary Fiber 30.5g	0%
Total Sugars 41.3g
Protein 79.7g	0%

Vitamin D 108.8IU	0%
Calcium 765.0mg	0%
Iron 19.6mg	0%
Potassium 1863.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 11.2%

Carbs: 42.1%