Crispy Breaded Eggplant

If you’re looking to impress your family and friends with a mouth-watering dish, look no further than Crispy Breaded Eggplant! This recipe transforms the often-overlooked eggplant into a crispy, flavorful treat that can be served as an appetizer or a side dish. With its golden-brown crust and tender interior, it’s sure to change any skeptics’ minds about this versatile vegetable. Let’s dive into the ingredients, cooking instructions, and some helpful tips to make your eggplant truly irresistible.

Ingredients

For this recipe, you will need the following ingredients:

• 1 medium eggplant
• Salt (to taste)
• 50 g all-purpose flour

For the Egg Mixture:

• 2 large eggs
• 1/2 tsp chili flakes (optional for a bit of heat)
• 2 garlic cloves, minced

For the Breadcrumb Coating:

• 60 g Panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped (for garnish)

Grocery List

To make shopping easier, here’s your grocery list:

• 1 medium eggplant
• Salt
• All-purpose flour
• Eggs (2 large)
• Chili flakes
• Garlic (2 cloves)
• Panko breadcrumbs
• Parmesan cheese
• Fresh parsley

Cooking Instructions

Follow these steps to create your crispy breaded eggplant:

1. Prep the Eggplant:
   • Wash the eggplant and slice it into rounds about 1/4 inch thick.
   • Place the slices in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
   • After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
2. Set Up Breading Station:
   • Prepare three shallow bowls:
     • In the first bowl, add the flour.
     • In the second bowl, beat the eggs and mix in chili flakes and minced garlic.
     • In the third bowl, combine Panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
3. Bread the Eggplant:
   • Dip each eggplant slice into the flour, shaking off any excess.
   • Next, dip it into the egg mixture, allowing any excess to drip off.
   • Finally, coat the slice thoroughly with the breadcrumb mixture, pressing gently to adhere.
4. Fry the Eggplant:
   • Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
   • Once hot, carefully place the breaded eggplant slices in a single layer. Fry for 2-3 minutes on each side until golden brown and crispy.
   • Transfer cooked slices to a plate lined with paper towels to drain excess oil.
5. Serve:
   • Arrange the crispy breaded eggplant on a serving platter. Garnish with additional parsley and grated Parmesan if desired. Serve hot alongside your favorite dipping sauce or garlic dip.

Cooking Time

• Preparation Time: 30 minutes (including salting)
• Cooking Time: 10 minutes
• Total Time: 40 minutes

Nutritional Information

Here’s an approximate breakdown of calories per serving (based on four servings):

• Calories: ~180 per serving
  • Eggplant: ~35 calories
  • Flour: ~20 calories
  • Eggs: ~70 calories
  • Panko breadcrumbs: ~80 calories
  • Parmesan cheese: ~20 calories

Note: Caloric values may vary based on specific brands and quantities used.

Tips for Success

• Choose Fresh Eggplants: Look for shiny and smooth-skinned eggplants without blemishes for the best flavor.
• Don’t Skip Salting: Salting helps remove excess moisture from the eggplant, ensuring a crispier texture.
• Batch Frying: Avoid overcrowding the pan; fry in batches if necessary to maintain oil temperature.

Final Thoughts

Crispy Breaded Eggplant is not just a dish; it’s an experience that can elevate any meal! Whether served as an appetizer or alongside pasta or salad, this recipe is sure to delight.Join our kitchen companion membership today for more delicious recipes like this one! Enjoy cooking and savoring every bite of your crispy creation!