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Best-Breaded Eggplant Recipe

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

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.

Best-Breaded Eggplant Recipe-Two Eggplants

We will also use three large eggs, 100 g of wheat flour, 100 g of breadcrumbs and 50 g of grated cheddar cheese.

Best-Breaded Eggplant Recipe-Three Eggs

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.

Best-Breaded Eggplant Recipe-Sliced Eggplant

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.

Best-Breaded Eggplant Recipe-Salted Sliced Eggplant in Bowl

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.

Best-Breaded Eggplant Recipe-One Bowl With Wheat Flour and One Bowl With Beaten Eggs

On the third plate, put the breadcrumbs, grate over the cheddar cheese, and mix them to homogenize.

Best-Breaded Eggplant Recipe-One Bowl With Wheat Flour and One Bowl With Beaten Eggs

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.

Best-Breaded Eggplant Recipe-Eggplant Slice in Wheat Flour

After flour, pass them through beaten eggs to be well covered on both sides.

Best-Breaded Eggplant Recipe-Eggplant Slice in Beaten Eggs

And finally, pass them through the breadcrumbs and grated cheddar cheese mixture.

Best-Breaded Eggplant Recipe-Eggplant Slice in Bread Crumbs

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.

Best-Breaded Eggplant Recipe-Frying Breaded Eggplant on First Size

Fry the breaded eggplant slices on one side for a few minutes until they turn golden, then turn them on the other side.

Best-Breaded Eggplant Recipe-Frying Breaded Eggplant in Pan

After the slices are fried on both sides, take them out in a bowl lined with a paper towel to drain the oil.

Best-Breaded Eggplant Recipe-Fried Breaded Eggplant in Paper Towel

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.

Best-Breaded Eggplant Recipe-Served on the Plate

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-Served on the Plate

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Best Breaded Eggplant Recipe-Served on the Plate
Best Breaded Eggplant Recipe-Served on the Plate

Best-Breaded Eggplant Recipe

Laci
I recommend a beloved appetizer with Mediterranean origins, the best-breaded eggplant recipe, breadcrumbs, and cheddar cheese.
5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Appetizer
Cuisine Italian
Servings 6 portions
Calories 898 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1gramsCalories: 898kcalCarbohydrates: 25gProtein: 6gFat: 87gSaturated Fat: 10gCholesterol: 11mgSodium: 950mgFiber: 1gSugar: 1g
Keyword best breaded eggplant, best breaded eggplant recipe, breaded eggplant, breaded eggplant recipe
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