Kittencal's Fried Eggplant Slices Vegetarian

Crispy, golden, and packed with savory flavor, Kittencal's Fried Eggplant Slices are a vegetarian delight that's perfect as an appetizer, side dish, or snack. This easy-to-follow recipe transforms tender eggplant into crunchy perfection with a seasoned breadcrumb coating enhanced by garlic powder, Italian seasoning, and optional Parmesan cheese. The key to achieving the perfect texture lies in salting the eggplant slices beforehand to draw out moisture, ensuring a deliciously crisp bite every time. Lightly fried to a golden brown in a hot skillet, these breaded eggplant rounds are irresistibly satisfying and pair wonderfully with marinara sauce or your favorite dipping accompaniment. Ready in under an hour, this recipe is ideal for impressing guests or treating yourself to a restaurant-quality vegetarian dish at home!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant
• 1 tablespoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs
• 2 tablespoons Parmesan cheese (optional, grated)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon black pepper
• 1 cup vegetable oil (for frying)

Directions

Step 1

Wash the eggplants and slice them into 1/4-inch thick rounds.

Step 2

Sprinkle the slices evenly with 1 tablespoon of salt and arrange them in a single layer on a paper towel-lined baking sheet. Let them sit for 20 minutes to draw out excess moisture.

Step 3

While the eggplants are resting, prepare the dredging stations. In one shallow dish, place the all-purpose flour. In a second shallow dish, beat the eggs with 2 tablespoons of milk. In a third shallow dish, combine the breadcrumbs, Parmesan cheese (if using), garlic powder, Italian seasoning, and black pepper.

Step 4

After 20 minutes, wipe the eggplant slices with a paper towel to remove the drawn-out moisture and excess salt.

Step 5

Dip each eggplant slice first into the flour, shaking off any excess, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly to ensure the coating sticks.

Step 6

Heat the vegetable oil in a large skillet over medium heat. It should be hot but not smoking (around 350°F or 175°C).

Step 7

Fry the eggplant slices in batches, making sure not to overcrowd the skillet. Cook each slice for 2-3 minutes per side, or until golden brown and crispy.

Step 8

Remove the fried eggplant slices from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Step 9

Serve immediately as is or with your favorite dipping sauce.

Nutrition Facts

Serving size	(1540.3g)

Amount per serving	% Daily Value*
Calories	3341.3

Total Fat 258.1g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 378.7mg	0%
Sodium 10245.3mg	0%
Total Carbohydrate 238.2g	0%
Dietary Fiber 37.3g	0%
Total Sugars 44.3g
Protein 55.1g	0%

Vitamin D 99.0IU	0%
Calcium 380.7mg	0%
Iron 15.3mg	0%
Potassium 2619.2mg	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: 66.4%

Protein: 6.3%

Carbs: 27.3%