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Crispy Eggplant
Created by: Howcan Team
Ingredients
- 1 large eggplant, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Place the sliced eggplant rounds on a paper towel-lined baking sheet and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- In a shallow dish, mix together the flour, garlic powder, oregano, salt, and black pepper.
- In another shallow dish, combine the beaten eggs.
- In a third shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
- Dredge each eggplant round in the flour mixture, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the coated eggplant rounds in batches for 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed between batches.
- Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
- Serve the crispy eggplant hot with marinara sauce or a sprinkle of Parmesan cheese on top. Enjoy!
Crispy eggplant is a popular dish with a rich history. Originating in the Mediterranean region, it has been enjoyed for centuries. The dish gained popularity in the United States in the 20th century as Italian immigrants brought their culinary traditions with them. Chefs like Lidia Bastianich and Mario Batali have helped popularize crispy eggplant in modern times. The key to a perfect crispy eggplant lies in the preparation - slicing the eggplant thinly, salting it to remove excess moisture, and then coating it in a seasoned breadcrumb mixture before frying to golden perfection. Today, the best versions of this dish can be found in authentic Italian restaurants, where it is often served as a delicious appetizer or side dish.
35 min
4 servings
220 calories
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