Crispy Breaded Eggplant
Here is an easy way to have crispy breaded eggplant. You can have it as an appetizer, stuff it inside of a sandwich, or top it over your favorite pasta!
Equipment
Ingredients
- 1 large Organic Eggplant sliced to 1/4 inch
- 1 Cup All Purpose Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Cracked Black Pepper
- 2 Cage Free Eggs beatened
- 2 cups Panko Breadcrumbs
- Vegetable Oil for frying
Instructions
- Prepare your dredging station. One for the flour mixed with garlic, onion, paprika, and black pepper. Second bowl is for the scrambled eggs, and third bowl is for the panko bread crumbs.
- Dip eggplant slices into the flour mixture, ensuring an even coating. Next, Dip each slice into beaten eggs, allowing excess to drip off. Third, Coat the slices in panko breadcrumbs, pressing gently to adhere. Repeat the process with the remaining sliced eggplants. Set aside in a separate dish.
- Heat oil in a frying pan up to an inch in medium high heat. Fry 4 dredged eggplant slices in the pan for about 4 minutes each side or until golden brown. Drain in a plate with paper towels. Repeat the process with all the coated eggplants.
- Serve as an appetizer, stuffed in a sandwich, or top off onto your favorite pasta!
Notes
You can substitute corn starch for the all purpose flour. It will make it more crispier!
Nutrition
Calories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 3g
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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