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Crispy Breaded Eggplant for Home Cooks

Breaded Eggplant made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large eggplant sliced into 1/2-inch rounds
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs preferably panko
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Olive oil for frying or drizzling

Method
 

  1. Preheat your oven to 400°F (200°C) or heat oil in a large skillet over medium heat.
  2. Sprinkle salt over the eggplant slices and let them sit for at least 30 minutes.
  3. Rinse the eggplant under cold water and pat dry with paper towels.
  4. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  5. Coat each slice of eggplant in flour, shaking off the excess.
  6. Dip the floured eggplant slices into the beaten eggs, allowing excess to drip off.
  7. Finally, coat the eggplant in breadcrumbs, pressing lightly to ensure they stick.
  8. Place the breaded slices on a baking sheet lined with parchment paper or directly into the skillet.
  9. If baking, drizzle olive oil over the slices before placing them in the oven. If frying, cook for 3-4 minutes on each side until golden brown.
  10. Once cooked, remove the slices and let them drain on paper towels.