I recommend a beloved appetizer, with Mediterranean origins, namely the best breaded eggplant recipe, with breadcrumbs and cheddar cheese. In this area, eggplant is a very popular vegetable and appear in countless recipes, from eggplant casserole ( moussaka ) to eggplant dip or to ratatouille.
Usually, eggplant recipes do not require a long cooking time and have a very pleasant texture. And our recipe today will be simple and easy to make but very tasty.
Contents
The Ingredients Used.
We need two medium-sized ripe eggplants that we will slice.
We will also use three large eggs, wheat flour, breadcrumbs and grated cheddar cheese.
Let’s Preparing the Ingredients
As I said, first we will slice the eggplant, into not very thin slices. I like the texture of eggplants to feel good when you eat them.
After slicing them, I put them in a bowl, salted them well and let them sit for about 15-20 minutes. During this time, the salt will remove some of their bitter juice from the eggplant, and they will be tastier.
During this time, we prepare the rest of the ingredients. For this, in a bowl, we will beat the three eggs and season them with just a little ground pepper, because the eggplants are already salted. In another bowl or plate, put about 100 g of wheat flour.
In the third plate, we put the breadcrumbs, about 100 g and the grated cheddar, and we 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.
Then we pass them through beaten eggs to be well covered.
And finally we pass them through the mixture of breadcrumbs and grated cheddar cheese.
Now, all we have to do is fry them. For this, we take a pan in which we heat sunflower oil. We add a little more oil so that the eggplant slices are bathed in it. The oil should not be very hot, we must fry them over medium heat.
Fry them on one side for a few minutes, until they turn golden, then turn them on the other side.
After they are fried on the other side, we take them out on a paper towel, to drain the oil.
And so on, until we fry the whole amount of sliced eggplant. This was, in my opinion, the best breaded eggplant recipe, which we can now serve.
Serving the Best Breaded Eggplant Recipe
I like to serve them hot, as an appetizer.
It can also be eaten with a slice of lemon, or as a side dish or even as a sandwich.
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Best Breaded Eggplant Recipe
Equipment
- Frying Pan
Ingredients
- 2 pieces eggplants medium-size
- 3 pieces eggs large
- 100 g wheat flour
- 100 g breadcrumbs
- 50 g cheddar cheese grated
- 2 teaspoons sea salt
- 1 teaspoon grount pepper
- 500 ml sunflower oil
Instructions
- Slice the eggplant, into not very thin slices. Put them in a bowl, salted them well and let sit for about 15-20 minutes. In a bowl beat the three eggs and season them with just a little ground pepper  In another bowl or plate, put the wheat flour. In the third plate, put the breadcrumbs, 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. We take the slices one by one and pass them first through the wheat flour. Then pass 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. Add a little more oil, so that the eggplant slices are bathed in it. The oil should not be very hot, we must fry them over medium heat. Fry them on one side for a few minutes, until they turn golden, then turn them on the other side. After they are fried on the other side, take them out on 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 a sandwich.
