Description
A simple and delicious way to prepare eggplant with a crispy coating that is budget-friendly and versatile enough for snacks, sides, or main dishes.
Ingredients
Main Ingredients
- 2 medium eggplants (Look for firm and heavy eggplants with smooth shiny skin.)
- Salt (For sweating the eggplant.)
- All purpose flour (For breading.)
- 2 to 3 pieces eggs (Beaten for dipping.)
- Breadcrumbs (Italian style or plain.)
- Grated Parmesan (Optional but highly recommended.)
- Garlic powder, dried oregano, black pepper (For seasoning the breadcrumbs.)
- Oil for frying (Mix of olive oil and neutral oil.)
- Lemon wedges or chopped parsley (To finish.)
Instructions
Preparation
- Slice the eggplant into rounds about a half inch thick and lay them on a tray or cutting board.
- Sprinkle both sides with salt and let sit for 25 to 40 minutes.
- Blot the eggplant rounds well with paper towels, pressing to remove moisture.
- If time permits, let the slices sit uncovered in the fridge for 15 minutes after blotting.
Breading
- Set up three shallow bowls: Bowl 1 with flour, salt, and pepper; Bowl 2 with beaten eggs; Bowl 3 with breadcrumbs mixed with Parmesan, garlic powder, and oregano.
- Coat each eggplant slice in flour, then dip into egg, and finally press into breadcrumbs on both sides.
- Let the breaded slices rest on a wire rack or tray for 10 minutes.
Cooking
- Heat a thin layer of oil in a skillet over medium to medium-high heat.
- When a breadcrumb sizzles in the oil, fry slices in batches for 2 to 3 minutes per side until golden brown.
- Transfer the fried slices to a wire rack or paper towel lined plate and sprinkle with a pinch of salt immediately.
Notes
For maximum crispiness, avoid overcrowding the pan and ensure the oil is properly heated. Seasoning the breadcrumbs enhances the flavor.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish, Vegetarian
- Cuisine: Italian