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Home » Course » Appetizers & Snacks » Italian Breaded Eggplant

Italian Breaded Eggplant

Last Updated July 4, 2020. Published September 16, 2015 By Rosemary 38 Comments

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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.

slices of breaded eggplant with parsley leavesBreaded Eggplant

Finally 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!

slices of eggplant in a red bowl

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.

3 breaded eggplant slices one on top of the other and 2 in the background

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!

More Eggplant Recipes

Easy Double Cheese Grilled Tomato Eggplant Stacks

Tomato Eggplant & Sausage Pasta

 

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!

Breaded Eggplant, an super easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy Parmesan breadcrumb mix|anitalianinmykitchen.com

Breaded Eggplant, an super easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy Parmesan breadcrumb mix|anitalianinmykitchen.com
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3.88 from 25 votes

Italian Breaded Eggplant

Italian Breaded Eggplant, an easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy Parmesan breadcrumb mix.
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Course Side Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Calories 326kcal
Author Rosemary Molloy

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

Calories: 326kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 258mg | Potassium: 587mg | Fiber: 7g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Italian Breaded Eggplant, an super easy and so delicious side dish or appetizer, sliced eggplant lightly fried in a yummy Parmesan breadcrumb mix|anitalianinmykitchen.com

 

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    Filed Under: Appetizers & Snacks, Most Posts, Side Dishes, Summer, Vegetables

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    1. Gabby says

      April 20, 2020 at 3:22 am

      4 stars
      it taste good, but i suggest more oil.

      Reply
    2. Sukanya Walter says

      July 25, 2019 at 8:21 am

      5 stars
      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.

      I

      Reply
      • Rosemary says

        July 25, 2019 at 7:12 pm

        Hi Sukanya, thanks so much. I will have to check Bhajjis out, sounds very interesting. I hope you like the Italian version. 🙂

        Reply
    3. Davinia says

      March 28, 2019 at 7:13 pm

      5 stars
      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.

      Reply
      • Rosemary says

        March 29, 2019 at 9:35 pm

        Hi Davinia, thanks so much, so glad you all liked it. Have a great weekend.

        Reply
    4. Madeline McEwen says

      December 24, 2018 at 11:06 pm

      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.

      Reply
      • Rosemary says

        December 24, 2018 at 11:15 pm

        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.

        Reply
    5. Elaine says

      November 19, 2018 at 3:25 am

      5 stars
      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?

      Reply
      • Rosemary says

        November 21, 2018 at 8:33 pm

        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!

        Reply
    6. Jim says

      October 28, 2018 at 3:00 am

      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.

      Reply
      • Rosemary says

        October 28, 2018 at 5:26 pm

        Hi Jim, that sounds amazing. I will have to try it. Have a great Sunday.

        Reply
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    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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