Description
A nostalgic recipe for crispy and delicious fried eggplants, perfect for a comforting meal.
Ingredients
Scale
- 1 large American eggplant
- 2 large eggs
- 1 cup whole milk
- 2 cups Italian-style breadcrumbs
- Canola oil for frying
- Salt, to taste
Instructions
- Prepare the Eggplant: Wash the eggplant and slice into ½ inch thick rounds. Sprinkle salt and let sit for 30 minutes in a colander, then rinse and pat dry.
- Egg Wash Setup: In one bowl, beat the eggs with the milk. In another bowl, place the breadcrumbs.
- Coat the Eggplant Slices: Dip each slice in the egg-milk mixture, then dredge in breadcrumbs until fully coated.
- Heat the Oil: Pour canola oil into a large skillet to cover the bottom by about ¼ inch and heat over medium-high.
- Fry the Eggplants: Place breaded slices in hot oil, frying until golden brown and crispy, about 3-4 minutes per side.
- Drain and Season: Transfer fried eggplants to a paper towel-lined plate and sprinkle with salt.
- Repeat until all eggplant slices are cooked.
Notes
Serve with grated Parmesan cheese or nutritional yeast, marinara sauce for dipping, or garnished with fresh herbs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg
Keywords: fried eggplant, comfort food, vegetarian recipes, Italian recipes, eggplant dishes