There’s nothing quite like the moment you pull a golden-brown slice of breaded eggplant from the frying pan, the crispy coating promising a satisfying crunch with every bite. This recipe for Breaded Eggplants takes about an hour and a half from start to finish, but the result is a delicious dish that balances rich flavors and textures beautifully. The technique of salting the eggplants helps remove bitterness, ensuring a delightful taste.
This recipe is perfect for anyone looking to enjoy a satisfying vegetarian dish or impress guests at a dinner party. They make a fantastic appetizer or a side dish at any gathering. You can prepare the breaded eggplants in advance and store them to fry just before serving.
Why You’ll Love This Recipe
- The eggplants soak up the flavor, resulting in a juicy interior.
- The crispy coating offers a pleasant contrast with each bite.
- Cooking the eggplants at the right temperature ensures even cooking throughout.
- They can be easily customized with your choice of herbs.
What You’ll Need
Gather your ingredients to get started on this delectable dish.
For the Eggplant
- 2 big eggplants, peeled and sliced
- Salt & black pepper, to taste
For the Breading
- 1 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1 garlic clove, minced
- A bunch of parsley, minced
For the Egg Wash
- 2 eggs
For Frying
- Oil, enough for frying (about 2-3 cm deep)
Note: Choose a neutral oil like canola for frying.
Substitutions & Swaps
- Parmesan cheese can be replaced with pecorino.
- Use gluten-free bread crumbs for a gluten-free option.
- Fresh basil can replace parsley for a different flavor.
- Eggs can be substituted with a flax egg for a vegan version.
How to Make It
Prepare delicious Breaded Eggplants by following these simple steps.
Salt the Eggplants
First, we salt the eggplant to remove the bitterness. Peel and slice the eggplant, then place it in a pasta colander, layering the slices while sprinkling salt on top. Put a weight on top to help strain them for about 1 hour.
Wash and Dry
After one hour has passed, wash the eggplants under a trickle of water to remove excess salt and dry them.
Mix the Breading
Mince the garlic and parsley, adding them to the breadcrumbs along with the grated parmesan cheese. Season with salt and pepper to taste.
Beat the Eggs
In a bowl, beat the eggs until well combined and set aside.
Bread the Eggplants
Pass the eggplant rounds first in the egg, then coat them in the breadcrumb mixture until fully covered.
Fry the Eggplants
Dip the breaded eggplant slices a few at a time in a pan with enough oil, about 2-3 cm deep. Heat the oil to a temperature of 170-180°C and cook until golden brown on both sides. Keep an eye on the oil to ensure it doesn’t get too hot, or the eggplants will be cooked quickly on the outside and raw on the inside.
Drain the Eggplants
As soon as they are cooked and golden brown, drain them with a skimmer and dry them on kitchen paper to remove excess oil.
Serve Hot
Serve the fried eggplant hot for the best flavor and texture.
How to Store It
Fridge: Up to 3 days in an airtight container.
Freezer: No, as they can become soggy.
Reheat: In a hot oven at 180°C for about 10 minutes.
Tips for Best Results
- Always slice the eggplants evenly for consistent cooking.
- Resist the urge to overcrowd the pan while frying for even cooking.
- Use a thermometer to maintain proper oil temperature.
- Consider adding spices to the breadcrumb mixture for extra flavor.
Serving Suggestions
- Pair the breaded eggplants with marinara sauce for dipping.
- Serve alongside a fresh green salad for a delightful meal.
- Use as a delicious filling in a sandwich or wrap.
