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.
- Parmesan cheese – freshly grated is always best
- 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.
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.
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
- 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)
- 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!
Updated from September 16, 2015.