Description
A crispy and flavorful Italian appetizer featuring perfectly breaded and fried eggplant slices, garnished with fresh parsley and optionally served with marinara sauce. This easy-to-make recipe offers a delightful combination of textures and tastes, making it a delicious addition to any meal or party platter.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt for sweating
Breading Ingredients
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup milk
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For Frying and Serving
- Vegetable oil for frying
- Chopped fresh parsley for garnish
- Marinara sauce for serving (optional)
Instructions
- Sweat the Eggplant: Place eggplant slices in a single layer on a baking sheet and sprinkle both sides lightly with salt. Let sit for 30 minutes to draw out excess moisture, then pat dry with paper towels.
- Prepare the Breading Station: Set up three shallow bowls: one with flour; one with beaten eggs mixed with milk; and one with Italian-style breadcrumbs combined with grated Parmesan cheese, garlic powder, and black pepper.
- Bread the Eggplant: Dredge each eggplant slice first in the flour, then dip into the egg and milk mixture, and finally coat thoroughly with the breadcrumb mixture.
- Heat the Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until it reaches 350°F (175°C).
- Fry the Eggplant: Fry the slices in batches for 2 to 3 minutes per side until golden brown and crisp. Avoid overcrowding the pan for even cooking.
- Drain the Eggplant: Transfer fried eggplant to a paper towel-lined plate to remove excess oil.
- Serve: Garnish with chopped fresh parsley and serve warm, optionally with marinara sauce for dipping.
Notes
- For extra crispiness, consider double dipping the eggplant slices in the egg and breadcrumb mixture.
- To make a lighter version, bake the breaded eggplant slices at 400°F for 20 to 25 minutes, flipping halfway through until golden and tender.
