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.
If you love fresh summer produce then you just might have an over abundance of zucchini and eggplant. Because I know I always did. From making Zucchini Patties to Zucchini Bread to Breaded Baked Zucchini it’s now time for eggplant to shine. And shine it does. From Eggplant Parmesan to a delicious Bucatini and Eggplant Pasta to this simple breaded eggplant.
Recipe Ingredients
- Eggplant
- Salt
- Breadcrumbs
- Parmesan cheese – freshly grated is always best
- Flour
- Eggs
- Vegetable Oil
Why grate your own Parmesan Cheese?
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A couple of reasons it’s better to grate your own. It’s cheaper and it tastes so much better. Packaged cheese tends to have a coating to keep the cheese from sticking together. Not a good thing.
You can grate your own cheese with either a Cheese Grater or by placing chunks in your Food Processor and just pulsing a few times until coarsely ground.
Freshly ground parmesan cheese can be kept in a plastic bag or airtight container and stored in the fridge for up to two weeks. You can also store it in the freezer for up to 18 months.
How to make Breaded Eggplant
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).
Is Eggplant good for you?
Eggplant which has vitamins A and C, they help protect against cell damage. It can also help cells process sugar better because it is high in a natural plant chemical called polyphenols, which is very helpful if you have diabetes.
How to choose the perfect eggplant
It’s best to pick medium to small eggplants they are more tender and contain fewer seeds than the much bigger ones. You are going to find seeds in the eggplant, but no worries you can eat them, just make sure they are white and not black. Black seeds indicate a tougher older vegetable.
You can tell if it’s tender and young by its firmness, size, colour and uniformity. The best ones are tender but firm, with smooth, shiny skin. In good condition the stem should be bright green, as it turns brown it becomes less desirable.
Is it necessary to place the eggplant under salt?
It depends on the eggplant, if the eggplant is young and tender then some people don’t, although it does help make the dish more tender and less bitter, and personally I can always tell the difference.
If you have time I recommend that you do do it. In a large bowl toss the sliced eggplant with a little salt, let sit for about 20-30 minutes, then drain, never rinse.
FAQs
Yes they can, place the breaded eggplant on a parchment paper lined cookie sheet, drizzle them with a little olive oil and bake in a pre-heated 350F (180C) oven for approximately 15-20 minutes. The thickness of the eggplant will determine how much time is needed to bake. For the last 5 minutes broil for a golden brown. Serve with a sprinkle of salt if desired and serve immediately.
To fry them in an air fryer, place them in a single layer in the tray layer and fry at 375F (190C) for approximately 5 minutes then turn and air fry again.
It’s always best to eat the fried eggplant as soon as it is made, but if you do have leftovers be sure to place in an airtight container and refrigerate. They will keep in the fridge for up to 2-3 days. Reheat in the microwave or low oven.
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!
More Eggplant Recipes
- Easy Double Cheese Grilled Tomato Eggplant Stacks
- Italian Eggplant Pie
- Vegetable Stuffed Eggplant Rolls
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
- 2/3 cup bread crumbs
- 1 1/2 tablespoons freshly grated Parmesan cheese
- 2/3 cup all purpose flour
- 2 large eggs
- 1/4 cup vegetable oil for frying (I use corn or sunflower oil)
Instructions
- Place sliced eggplant in a large bowl and toss with the 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!
Notes
Nutrition
Updated from September 16, 2015.
Joseph says
great recipe,,thanks same as my moms, best eggplant in my opinion is Rosa Bianca. a beautiful white and rose color n< I grew this and others for years , y'all with gardens have to look for seed ,you will be amazed , a French restaurant I grew for loved this above all. ROSA BIANCA. Question Mom used to put eggplant from garden skin removed cut in strips , maybe cooked ,? poached ?/ in glass jars not canned. ?? made what she cackled caponata ???
Rosemary says
Hi Joseph, thanks so much, glad you liked it. I think you might be talking about pickled eggplant. https://anitalianinmykitchen.com/pickled-eggplant/. Glad to bring back memories of your Mom. Take care.
Corinne says
Too salty without being rinsed off and dried. I would recommend changing that as people w high BP should be aware. Otherwise, its great. Thank you.
Gabby says
it taste good, but i suggest more oil.
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.