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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4.78 from 9 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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 people
Calories: 326kcal
Author: Rosemary Molloy / An Italian in my Kitchen

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