Italian Breaded Eggplant, a fast and easy Italian appetizer. Nothing like sliced eggplant in a delicious Parmesan and bread crumb coating. The perfect side dish to any meal.
Breaded Eggplant
Breaded EggplantFinally after all the Zucchini we are finally getting some eggplant. After I become bombarded with a certain vegetable and we all get darn sick of it, the next one that arrives all of a sudden becomes my new favourite.
So now it is eggplant’s turn to shine. And shine it does. From Eggplant Parmesan to a delicious Italian Eggplant Ricotta Bake to this simple Italian Breaded Eggplant.
It has always amazed me what an Italian can do with just a few ingredients to turn any dish into something incredibly delicious. Especially my mother-in-law!
Be sure to watch the Video!
When she needed to do a fast dish, not only was it quick and simple but absolutely delicious. She loved eggplant and some of her best dishes were made with this vegetable.
For example she would slice the eggplant (let it sit in a little salt for about 20 minutes), fry it in a little oil, garlic, oregano and a pinch or two of hot pepper flakes, and there you have a tasty vegetable side dish, pretty good for an easy dish!
When she wanted to make it a little more than just a vegetable side dish, a perfect light main dish, she would add two or three eggs. When the eggplant was almost cooked she would scramble it all together. One of my husband’s favourites.
But once in a while you have to make this delicious breaded eggplant. Fast and easy. A delicious side dish. I know , I know, but they are fried!
Not deep-fried mind you, we’ll say lightly fried. As the Italian says if you are going to eat them, you might as well eat them right. Buon Appetito!
Italian Breaded Eggplant
Italian Breaded Eggplant
Ingredients
- 2-3 round or long eggplant (young and firm), slice into 1/4 inch more less thick, (no need to peel)
- 1 teaspoon salt 5.64 grams
- 2/3 cup bread crumbs 60 grams
- 1 1/2 tablespoons freshly grated Parmesan cheese 7 1/2 grams
- 2/3 cup flour 80 grams
- 2 eggs
- 1/4 cup vegetable oil for frying 50 grams
Instructions
- Place sliced eggplant in a large bowl and toss with salt, let sit for 20 minutes. Then drain, but do not rinse.
- In a small plate mix bread crumbs and parmesan cheese, in another plate beat eggs well, in a third plate add flour.
- Dip slices of eggplant first in flour, then egg, then coat well with breadcrumb mixture.
- Fry in hot oil a couple of minutes on each side until golden. Drain on a paper towel lined plate. Serve. (sprinkle with additional salt if desired). Enjoy!
Nutrition
Sukanya Walter says
In India, we make these but add a lot more spices and fry in the same way and we call these bhajjis
In India we make these but with a lot more spices and instead of dipping in egg mixture, we make a batter of chickpea flour with chilli powder and salt and fry them in deep oil. But it must be a refreshing change to try with the Italian coating and I shall definitely try it. I love your recipes.
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Rosemary says
Hi Sukanya, thanks so much. I will have to check Bhajjis out, sounds very interesting. I hope you like the Italian version. 🙂
Davinia says
We haven’t even sat down to eat it yet. Just ate the first round that was done. By far the best recipe if have used for fried eggplant. My hubby loves this dish and I never make it because they always come out soggy. Not this time! Thank you.
Rosemary says
Hi Davinia, thanks so much, so glad you all liked it. Have a great weekend.
Madeline McEwen says
I hardly dare ask, but can you cook this in advance and then re-heat? My son-in-law loves eggplant, but with so many other side dishes to cook, I do like to get as many sides prepared ahead of time so I can concentrate on the turkey.
Rosemary says
Hi Madeline, I hate to tell you but I no not a good idea. Because they are fried they have to be eaten immediately. Merry Christmas.
Elaine says
Ms. Rosemary, Thank you and thank your mother-in-law! This is hopefully what I’ve been looking for. When I was young back in the ‘60’s, I often climbed a couple of fences dragging our most robust puppy along with me to a neighbor’s yard. His wife wouldn’t allow a dog. He taught me how to garden in ways Americans are just starting to learn. But his wife taught me to love eggplant. He would have me help get the young vegetables picked take to his wife and have her fry some up. Never greasy, always delicious. They spoke no English and yet we talked for what seemed like hours, after our labors in the garden. He liked the help, I liked having a Grandfather. Our families were good friends with his daughter and her family who lived across the street from him. The pup learned to climb fences to my parents dismay. I would take bags of fruit from our trees in later summers. The first time that I walked in the side door was when he passed away. I never learned the type of eggplant he grew, the common variety here, Black Beauty, in the South isn’t the same. We have found a Japanese type called Ichiban that is very close. I imagine he brought the seeds from his garden in Italy. Do you know of a specific type of eggplant that your family grows?
Rosemary says
Hi Elaine, I love this story. And she would plant what’s called Italian or Globe eggplant, I also like to use the Graffiti eggplant, hope that helps. Happy Thanksgiving!
Jim says
My grand mother used to make breaded fried eggplant. After frying the disks, she put cheddar or whatever appropriate cheese she had generously on top. Then, she OVEN melted it and served with side of spaghetti., then topped it all with sauce. That way, the eggplant stayed crisp.
Rosemary says
Hi Jim, that sounds amazing. I will have to try it. Have a great Sunday.
Kim Stephen says
Making this tonight! Looks and sounds delish, but I’m confused as to what I’m draining after i let it sit with salt for 20 minutes.
Rosemary says
Hi Kim, you will be draining the water that the salt brings out of the eggplant. There won’t be much, but a little. Hope that helps and I hope you enjoy it.
Marie says
Do you rinse off the salt before preparing?
Rosemary says
Hi Marie, no don’t rinse off the salt, just drain the eggplant. I added additional instructions. Thanks for pointing that out. 🙂
Thomas says
I first remember eating this (with a touch of curry powder added) as a little boy, 70-80 years ago. Mum was a very good cook willing to learn from European and Asian neighbours. We did eat well even with little household money coming in!
Rosemary says
Hi Thomas, that sounds interesting with curry. I will have to give it a try next time. I bet your Mom was a wonderful cook. Thanks so much.
Gail says
Love this recipe so much. Using it again tonight for an eggplant parmigiana. As a vegan I use aquafaba (chickpea water) instead of eggs for the crumbing, works very well.
Rosemary says
Hi Gail, great idea, I have heard a lot about aquafaba I will have to try it sometime. Have a great week.
Kathy says
When making a large batch of eggplant I usually prep like this recipe, then brush with oil and bake on parchment paper. It comes out crispy, not with the oily yummyness as it has when fried.. but still very good. I can then freeze for use in parm, pizza, thru the winter. Making some today!
Malia Cicconetti says
This is how I was introduced to eggplant! My dad makes it the exact same way. Mangia!
Rosemary says
Hi Malia, so good I know, I loved it so much when my mother-in-law first made it.
Shobha Chadeesingh says
Can I omit the eggs I am vegan can it be substituted with milk?
Rosemary says
Hi Shobha, I don’t see why not, try it and let me know. I hope you enjoy it.
Gail says
I use aquafaba instead of eggs to ‘stick’ on the bread crumbs
Debby says
Trying eggplant for first time. This recipe
Looks so good!
Rosemary says
Hi Debby, I hope you like it! Let me know.
Kelly says
Is there any way to make this 1.5 hours before serving as a side dish with dinner? Can we keep it warm in an oven until serving or can it be served at room temp without getting unappetizing and soggy? Thank you!
Rosemary says
Hi Kelly, I would suggest, preparing them but not frying them, place them on a parchment paper lined plate, cover with plastic and refrigerate (or leave at room temperature if not too much time has to pass before frying), then fry and serve. Unfortunately this is one of those things that will go soggy if it sits too long, make and serve. Hope that helps.
This Woman Writes says
This looks delicious. I love eggplant, but I usually bake it — I never thought of frying it this way before, but I’ll give it a go!
Rosemary says
Hi Carolyn, let me know how you like, thank you.
Ann says
I love eggplant any way I can get it. This is one great way to enjoy it.
Sue Williams says
I love eggplant! Thanks for sharing this recipe..it looks delicious!
Rosemary says
Thanks Sue, yeah it is really good if I do say so myself.
Katherines Corner says
yes, please!one of my favorite things! Our eggplant didn’t make it through the heat.
Rosemary says
Hi Katherine, Sorry to hear your eggplant didn’t make it, have a great weekend.
Linda J says
This is undoubtedly will become one of my regular meals. It is easy and looks so appealing. Thanks so much. I don’t usually make comments, so I want to take the opportunity to tell you how much I love your blog and look forward to all the authentic recipes. I live vicariously through you!!! To live in Italy is only in my dreams!!!
Marisa Franca @ All Our Way says
Looks yummy! It’s a good think you’re still getting goodies from the garden 🙂 Have a great day!