Description
A delicious recipe for Extra Crispy Breaded Eggplant that is sure to impress with its crunchy texture and savory flavor.
Ingredients
- 1 large eggplant
- 1 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk
- 1½ cups seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt
- Vegetable oil, for frying
- Fresh parsley, for garnish
- Marinara sauce, for serving
Instructions
- Prepare the eggplant: Slice the eggplant into ¼-inch thick rounds. Sprinkle both sides with 1 teaspoon salt and let sit for 15–20 minutes. Pat thoroughly dry with paper towels.
- Set up the breading: Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, black pepper, and salt.
- Bread the eggplant: Coat each slice in flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture so the coating sticks well.
- Heat the oil: Add about ½ inch of vegetable oil to a large skillet. Heat over medium-high heat to about 350°F.
- Fry: Fry the eggplant in batches for 2–3 minutes per side, or until deeply golden and crispy. Don’t overcrowd the skillet.
- Drain: Transfer to a wire rack or paper towel-lined plate. Sprinkle with a little extra Parmesan while hot.
- Serve: Garnish with parsley and serve immediately with warm marinara sauce.
Notes
- For an even crunchier coating, use panko breadcrumbs and double-bread the eggplant: egg → breadcrumbs → egg → breadcrumbs.
- Keep the finished slices on a wire rack rather than stacking them so the bottoms stay crisp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg