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Crispy Breaded Eggplant Recipe

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4.4 from 13 reviews

Crispy Breaded Eggplant is a delicious and flavorful appetizer or side dish featuring tender eggplant slices coated in a seasoned egg wash and a crispy breadcrumb mixture with Parmesan and parsley. Perfectly seasoned with chili flakes and garlic, this recipe delivers a delightful crunch with every bite and is cooked to golden perfection by pan-frying.

Ingredients

Main Ingredients

  • 1 medium eggplant
  • Salt, to taste
  • 50 g flour

Egg Mixture

  • 2 eggs
  • 1/2 tsp chili flakes
  • 2 garlic cloves, minced

Breadcrumb Coating

  • 60 g Panko Breadcrumbs
  • 2 tbsp Parmesan cheese, grated
  • 2 tbsp parsley, finely chopped

Instructions

  1. Prepare the Eggplant: Slice the medium eggplant into approximately 1/4-inch thick rounds. Sprinkle salt over the slices and set them aside on a paper towel or rack for about 20 minutes to draw out excess moisture and reduce bitterness. Pat them dry before proceeding.
  2. Make the Egg Mixture: In a shallow bowl, beat 2 eggs thoroughly. Stir in 1/2 teaspoon of chili flakes and 2 minced garlic cloves to infuse the mixture with heat and savory aroma.
  3. Prepare the Breadcrumb Coating: In another shallow dish, combine 60 grams of Panko breadcrumbs with 2 tablespoons of grated Parmesan cheese and 2 tablespoons of finely chopped parsley to create a flavorful crust.
  4. Flour the Eggplant: Dredge each eggplant slice lightly in the 50 grams of flour, tapping off any excess to ensure a thin layer that helps the egg mixture adhere.
  5. Dip in Egg Mixture: Coat the floured eggplant slices thoroughly in the egg mixture, ensuring both sides are covered to help the breadcrumbs stick properly.
  6. Coat with Breadcrumbs: Press each egg-coated slice into the breadcrumb mixture so it is evenly coated on all sides, forming a thick crispy layer.
  7. Pan-Fry the Eggplant: Heat a generous amount of oil in a skillet over medium heat. Once hot, fry the breaded eggplant slices in batches, cooking for about 3-4 minutes per side until golden brown and crisp. Avoid overcrowding the pan to maintain even cooking.
  8. Drain and Serve: Transfer the cooked eggplant slices onto a paper towel-lined plate to absorb excess oil. Serve warm as an appetizer or side dish, optionally garnished with extra parsley or a squeeze of lemon.

Notes

  • Salting the eggplant before cooking helps remove moisture and bitterness, enhancing texture and flavor.
  • Use Panko breadcrumbs for an extra crispy coating instead of regular breadcrumbs.
  • You can adjust chili flakes to your spice preference or omit for a milder flavor.
  • Serve with a dipping sauce such as marinara, tzatziki, or garlic aioli for added taste.
  • For a lighter version, consider baking the breaded eggplant slices at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Find it online: https://cookedbysarah.com/crispy-breaded-eggplant-recipe/