Ingredients
Scale
- 1 large eggplant, sliced into rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
- Parmesan cheese (optional) for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into rounds and sprinkle with salt, letting it sit for about 30 minutes to draw out moisture.
- In one bowl, place flour seasoned with salt and pepper. In another bowl, beat the eggs. In a third bowl, place breadcrumbs.
- Pat the eggplant dry and dip each slice first in the flour, then in the eggs, and finally coat with breadcrumbs.
- Heat olive oil in a frying pan over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side.
- Place the fried eggplant on a baking sheet and bake for about 10 minutes to ensure they are cooked through.
- Optional: Sprinkle with Parmesan cheese and return to the oven for a few minutes until cheese is melted.
- Serve hot and enjoy your crispy breaded eggplant!
Notes
Crispy breaded eggplant pairs well with marinara sauce for dipping and can be served in various ways including pasta or on sandwiches.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg