Description
Crispy on the outside and tender in the center, these breaded eggplants are a comforting, savory dish made with simple pantry staples. They are perfect as an appetizer, side, or light main course with marinara sauce for dipping.
Ingredients
Scale
- 2 medium eggplants, about 1 1/2 pounds total, sliced into 1/2 inch rounds
- 1 teaspoon salt, divided
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 6 tablespoons olive oil, divided
- 2 tablespoons chopped fresh parsley, optional
- 1 cup marinara sauce, optional for serving
Instructions
- Slice the eggplants into 1/2 inch rounds and sprinkle them with 1/2 teaspoon salt. Let them rest for 20 minutes, then pat them dry very well.
- Set up three shallow bowls. Place the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, dried oregano, black pepper, and remaining 1/2 teaspoon salt.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking.
- Coat each eggplant slice in flour, then dip it into the beaten eggs, then press it into the breadcrumb mixture until evenly coated on both sides.
- Fry the slices in batches for 3 to 4 minutes per side, adding more olive oil as needed, until golden brown and crisp outside and tender inside.
- Transfer the cooked slices to a wire rack or paper towel lined plate.
- Sprinkle with chopped fresh parsley if using, and serve warm with marinara sauce if desired.
Notes
- Salt the eggplant before breading for the best texture and less moisture.
- Do not overcrowd the skillet, or the slices may steam instead of crisping.
- Panko breadcrumbs can be used for an even crunchier coating.
- For reheating, use the oven or air fryer to keep the crust crisp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 105mg