I recommend a beloved appetizer with Mediterranean origins, the best-breaded eggplant recipe, breadcrumbs, and cheddar cheese. In our area, eggplant is a trendy vegetable and appears in countless recipes, from eggplant casserole ( moussaka ) to eggplant dip or ratatouille.
Table of Contents
- The Ingredients Used
- Let’s Preparing the Ingredients
- Frying the Eggplants
- Serving the Best-Breaded Eggplant Recipe
Usually, eggplant recipes do not require a long cooking time and have a pleasant texture. And our recipe today will be simple and easy to make but very tasty.
The Ingredients Used
We need two medium-sized ripe eggplants that we will slice, and it’s enough for six servings.
We will also use three large eggs, 100 g of wheat flour, 100 g of breadcrumbs and 50 g of grated cheddar cheese.
Let’s Preparing the Ingredients
As I said, we will slice the eggplants into not very thin slices. I like the texture of eggplants to feel good when you eat them.
After slicing the eggplant, put them in a bowl, season with sea salt and let them sit for about 15-20 minutes. During this time, the salt will remove some of the bitter juice from the eggplant, and they will be tastier.
During this time, prepare the rest of the ingredients. In a bowl, beat the eggs and season them with just a little ground pepper because the eggplants are already salted. In another bowl or plate, put the wheat flour.
On the third plate, put the breadcrumbs, grate over the cheddar cheese, and mix them to homogenize.
Frying the Eggplants
For this, we first drain the eggplant from the juice left, but there is no need to dry them completely. We take the slices one by one and pass them first through the wheat flour.
After flour, pass them through beaten eggs to be well covered on both sides.
And finally, pass them through the breadcrumbs and grated cheddar cheese mixture.
Now, all we have to do is to fry them. For this, take a frying pan that heats 500 ml of sunflower oil. Add a little more oil so that the eggplant slices are deep-fried. The oil should be at medium temperature to not burn them too fast.
Fry the breaded eggplant slices on one side for a few minutes until they turn golden, then turn them on the other side.
After the slices are fried on both sides, take them out in a bowl lined with a paper towel to drain the oil.
Continue until finishing the whole amount of sliced eggplant. That’s it, in my opinion, this is the best-breaded eggplant recipe, which you can now serve.
Serving the Best-Breaded Eggplant Recipe
I like to serve them hot as an appetizer; they can also be served with a slice of lemon, as a side dish, or even in a sandwich.
Or, if you want, you can mix a garlic dip as in the battered fried zucchini recipe, which will be delicious!
Best-Breaded Eggplant Recipe
- 2 pieces eggplants medium-size
- 3 pieces eggs large
- 100 g wheat flour
- 100 g breadcrumbs
- 50 g cheddar cheese grated
- 2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 500 ml sunflower oil
- Slice the eggplant into not very thin slices. Put them in a bowl, season with sea salt, and sit for about 15-20 minutes. In a bowl, beat the three eggs and season them with just a little ground pepper; put the wheat flour in another bowl or plate. In the third plate, place the breadcrumbs and the grated cheddar, and mix them to homogenize.
- First, drain the eggplant from the juice left, but there is no need to dry them completely. Take the slices one by one, pass them through the wheat flour, and then give them through beaten eggs to be well covered. Finally, pass them through the mixture of breadcrumbs and grated cheddar cheese.
- Take a pan in which heat sunflower oil. The oil should be medium hot, and you must fry them over medium heat. Fry the eggplant slices on one side for a few minutes until they turn golden, then turn them on the other side.
- After the eggplant are fried on the other side, take them out in the bowl lined with a paper towel to drain the oil.
- Serve them hot as an appetizer or with a slice of lemon. Also can be served as a side dish or even as in a sandwich.