Crispy breaded eggplant slices are a simple yet delicious dish that can be served as a side, appetizer, or even the main course. This recipe is perfect for those who love the unique texture and flavor of eggplant combined with a satisfying crispy coating. The eggplant is first dipped in eggs, then coated in breadcrumbs, and fried to golden perfection. Whether you’re a fan of eggplants or looking for a healthier alternative to fried snacks, these crispy eggplant slices are sure to please. They’re great served with a marinara sauce, garlic dip, or even on their own as a crunchy treat.

Full Recipe:

Ingredients

Canola oil: 2 tablespoons (for frying)
Eggplant: 1 large, peeled and sliced into rounds

Eggs: 3 large, beaten
Dry bread crumbs: 2 cups

Making It Step by Step

Step 1: Prepare the Eggplant

Slice the eggplant into 1/4-inch thick rounds. If your eggplant is large and slightly bitter, you can sprinkle the slices with salt and let them sit for about 20 minutes to draw out excess moisture. After 20 minutes, rinse the slices and pat them dry with a paper towel.

Step 2: Set Up Your Breading Station

Beat the eggs in a shallow dish until fully mixed.
Place the bread crumbs in another shallow dish.
Prepare your frying pan by adding 2 tablespoons of canola oil to a large skillet over medium heat.

Step 3: Bread the Eggplant

Dip each eggplant slice into the beaten eggs, making sure to coat both sides.
Transfer the eggplant slice to the bread crumbs, pressing gently to adhere the crumbs to both sides of the eggplant.
Repeat the process until all eggplant slices are breaded.

Step 4: Fry the Eggplant

Heat the oil in the skillet until it’s hot enough for frying. Test by dropping a small crumb into the oil; if it sizzles, the oil is ready.
Fry the eggplant slices in batches, making sure not to overcrowd the skillet. Cook each slice for 2-3 minutes per side, or until they are golden brown and crispy.
Transfer the cooked slices to a plate lined with paper towels to drain excess oil.

Step 5: Serve

Serve the crispy breaded eggplant slices immediately while they’re hot and crispy. Pair them with your favorite dip or sauce, or serve as a side to pasta or salads.

Cooking Tips

Avoid sogginess: If you want to ensure extra crispiness, after frying, you can place the cooked eggplant slices on a wire rack over a baking sheet. This allows air to circulate around the slices, preventing them from becoming soggy.
Use Panko: For a crunchier texture, you can substitute regular bread crumbs with Panko crumbs.

Baking Option: If you prefer a healthier, oil-free option, you can bake the breaded eggplant slices in the oven at 400°F (200°C) for about 20-25 minutes, flipping them halfway through.
Seasoning: Feel free to add Italian herbs, garlic powder, or Parmesan cheese to the breadcrumbs for added flavor.

Storage

Refrigeration: Store any leftover fried eggplant slices in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispiness.

Freezing: To freeze the breaded eggplant, fry them until lightly golden, let them cool, and then freeze in a single layer on a baking sheet. Once frozen, transfer them to an airtight container and freeze for up to 2 months. When ready to eat, bake directly from frozen until crispy and hot.

Nutritional Facts (Per Serving, Approximate)

Calories: 250 kcal
Protein: 7g

Fat: 12g
Carbohydrates: 30g
Fiber: 6g

Sodium: 400mg
Cholesterol: 85mg

FAQs

Can I use a different oil for frying?
- Yes, you can use olive oil, vegetable oil, or any oil that has a high smoke point. Olive oil will impart a slightly different flavor to the eggplant.
Can I make this dish gluten-free?
- Yes! To make it gluten-free, use gluten-free breadcrumbs. You can also make your own using gluten-free bread.

How do I keep the breading from falling off?
- Ensure that the eggplant slices are properly coated in the egg and bread crumbs. Press the crumbs into the eggplant slices firmly. Fry in batches and avoid flipping the slices too often.
Why is my eggplant soggy?
- Sogginess can occur if the oil is not hot enough, which causes the eggplant to absorb too much oil. Make sure the oil is hot enough (around 350°F/175°C) before frying the eggplant.
What can I serve with crispy breaded eggplant?
- These crispy slices go well with marinara sauce, garlic aioli, or even a squeeze of lemon. They make a great side dish for pasta or as part of a sandwich.

Conclusion

These Crispy Breaded Eggplant Slices are a fantastic way to enjoy eggplant, especially for those who might not typically gravitate toward this vegetable. The breading provides a crunchy, satisfying exterior, while the inside remains tender and flavorful. Whether you serve them as an appetizer, side dish, or part of a larger meal, they are sure to be a hit with family and guests alike. The recipe is simple, but the results are delicious, making it a go-to option for weeknight dinners or casual get-togethers. With easy customization options, this dish can suit various tastes and dietary preferences!