Description
Crispy breaded eggplant features tender eggplant slices coated in a seasoned breadcrumb and Parmesan mixture, then baked or fried to a golden crisp. This versatile vegetarian dish works perfectly as a standalone snack, a sandwich ingredient, or a lighter alternative to traditional eggplant Parmesan when topped with marinara and cheese.
Ingredients
Scale
Eggplant Preparation
- 1 large eggplant
- 1 teaspoon salt
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups breadcrumbs (Italian-style or panko)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Cooking
- Olive oil or cooking spray (for baking or frying)
Instructions
- Prepare Eggplant: Slice the eggplant into 1/4-inch thick rounds. Lay the slices on a baking sheet and sprinkle evenly with 1 teaspoon of salt. Allow the slices to sit for 20–30 minutes so the salt draws out excess moisture. Then, gently pat the slices dry with paper towels to remove the moisture.
- Set Up Breading Station: Arrange three shallow bowls: one with 1 cup of all-purpose flour; the second with 2 beaten eggs combined with 2 tablespoons of milk; the third with a mixture of 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
- Coat Eggplant Slices: One by one, dredge each eggplant slice first in the flour, shaking off excess. Next, dip it into the beaten egg mixture, ensuring it is well coated. Finally, press the slice firmly into the breadcrumb mixture to adhere a seasoned crust.
- Cook the Eggplant (Choose Baking or Frying): For baking: preheat the oven to 400°F (200°C). Arrange breaded slices on a lined baking sheet. Lightly spray or brush the slices with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden and crispy. For frying: heat about 1/4 inch of olive oil in a skillet over medium heat. Fry each slice for 2–3 minutes per side or until golden brown and crisp. Drain on paper towels afterward.
- Serve: Serve the crispy breaded eggplant warm as a side dish, in sandwiches, or topped with marinara and cheese for a lighter eggplant Parmesan option.
Notes
- Serve with marinara sauce, in sandwiches, or as a base for eggplant Parmesan.
- For an extra crunchy texture, use panko breadcrumbs instead of Italian-style breadcrumbs.
- To make this dish vegan, substitute eggs with a flax egg and use dairy-free cheese or omit cheese altogether.
