Breaded Eggplant is a simple and easy-to-make recipe where the eggplants are coated in bread crumbs and then baked or pan-fried. Serve it with marinara sauce as a snack or appetizer, or use it as a patty or cutlet for your sliders and burgers.
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Recipe card
Breaded Eggplant | Pan-fried eggplant
Breaded eggplant are a simple and easy-to-make dish where the eggplants are coated in bread crumbs and then baked or pan-fried. Serve it with marinara sauce as a snack or appetizer, or use it as a patty or cutlet for your sliders and burgers.
Equipment
- Skillet or tawa
Ingredients
Breaded eggplant
- 2 Eggplants large (cut into approx 16 pieces)
- ½ cup All purpose flour
- 2 tablespoon Cornstarch
- 1 to 2 cups Italian bread crumbs
- Salt to taste
- ½ cup Olive oil
- Basil or cilantro for garnish.
For the sauce
- 1 cup Pasta sauce Marinara sauce
- ½ teaspoon Garlic powder
- Salt to taste
- Black pepper powder to taste
- ½ teaspoon Cayenne powder / Red chile powder
- ½ teaspoon Italian seasoning
- 3 tablespoon Parmesan grated for garnish optional
Instructions
How to make breaded eggplant?
- Slice each eggplant into ½-inch thick slices. Then, using a cookie cutter, cut them into rounds. (cut into rounds only if used for sliders or burgers. Else, just cut them into thick slices round or lengthwise)2 Eggplants
- Mix cornstarch with ½ cup of water in a bowl and keep it aside.2 tablespoon Cornstarch
- Place flour on one plate and breadcrumbs, and salt on another plate.½ cup All purpose flour, 1 to 2 cups Italian bread crumbs, Salt
- Bread the eggplant rounds in batches by first coating them in flour, followed by corn flour slurry and then finally rolling them in bread crumbs.
How to pan-fry breaded eggplant?
- Heat a skillet on medium heat and pour enough olive oil to coat the bottom of the pan.½ cup Olive oil
- Place eggplant rounds based on the size of the pan and fry them in batches for 3 to 5 minutes on each side, flipping them once until both sides are golden brown.
- Remove the cooked eggplant and transfer them to a plate.
- Continue this pan-frying process for the remaining eggplants by adding more oil or using the oil (if anything remains) from the previous batch till all the eggplants are cooked. I finished frying them in 2 batches. This will depend on the size of your skillet.
Making of the sauce
- Add the sauce with garlic powder, salt, pepper powder, cayenne, and Italian seasoning, and mix to combine. You can warm the sauce if needed.1 cup Pasta sauce, ½ teaspoon Garlic powder, Salt, Black pepper powder, ½ teaspoon Cayenne powder / Red chile powder, ½ teaspoon Italian seasoning
- Garnish it with parmesan and serve it as a condiment.3 tablespoon Parmesan grated for garnish, Basil or cilantro for garnish.
Notes
- Adjust the spices in the sauce as desired.
- Cut into rounds only if used for sliders or burgers. Otherwise, simply cut lengthwise.
- I avoid the skins, but you may choose to include them. Sometimes, eggplants can be slightly bitter. Therefore, you may soak the eggplant rounds in a colander with a bowl for about 15 to 30 minutes. Drain it and pat dry to remove excess moisture, and then coat them in seasoned breadcrumbs and bake or fry them until golden brown.
- I have made this plant-based, vegetarian. Instead of cornstarch slurry, you can also dip the eggplant rounds in beaten egg.
- We love the pan fry method. You can even oven-bake the breaded eggplant.
- I have used seasoned Italian bread crumbs. If you are using regular or panko breadcrumbs, then season them with any seasonings of your choice. Use some black pepper powder, garlic powder, dried oregano, dried parsley, garlic salt, onion powder, etc.
Nutrition
Calories: 125kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 174mgPotassium: 201mgFiber: 2gSugar: 3gVitamin A: 97IUVitamin C: 3mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
Eggplant cutlets
- The crispy texture on the outside complements very well with the soft and tender texture of the eggplants.
- This dish is very flexible; you can serve it as a snack, appetizer, or side, or patties for sandwiches, burgers, sliders, etc.
- Eggplant cutlets are one of the best vegetarian options for your plant-based meals.
- For me, breaded eggplant, cutlets, and patties all mean the same because we prepare all three the same way.
While here, also check out our popular pan-fried plantains recipe.
Ingredients
Eggplant: 2 large eggplants or aubergine. You can even use the Indian green brinjal.
For breaded eggplant, Use flour, cornstarch, and Italian bread crumbs. You can even use panko breadcrumbs.
Sauce: use storebought marinara and flavor it with garlic powder, cayenne, and Italian seasoning.
Check the recipe card for the full ingredient list.
Step-by-step instructions
How to make breaded eggplant?
- Slice each eggplant into ½-inch thick slices. Then, using a cookie cutter, cut them into rounds. (cut into rounds only if used for sliders or burgers. Else, just cut them into thick slices round or lengthwise)
- Mix cornstarch with ½ cup of water in a bowl and keep it aside.
- Place flour on one plate and breadcrumbs on another plate.
- Bread the eggplant rounds in batches by first coating them in flour, followed by corn flour slurry and then finally rolling them in bread crumbs.
How to pan-fry breaded eggplant?
- Heat a skillet on medium heat and pour enough olive oil to coat the bottom of the pan.
- Place eggplant rounds based on the size of the pan and fry them in batches for 3 to 5 minutes on each side, flipping them once until both sides are golden brown.
- Remove the cooked eggplant and transfer them to a plate.
- Continue this pan-frying process for the remaining eggplants by adding more oil or using the oil (if anything remains) from the previous batch till all the eggplants are cooked. I finished frying them in 2 batches. This will depend on the size of your skillet.
Making of the sauce to serve with eggplant cutlet
- Add the sauce with garlic powder, salt, pepper powder, cayenne, and Italian seasoning, and mix to combine. You can warm the sauce if needed.
- Garnish it with parmesan and serve it as a condiment.
Tips
- Adjust the spices in the sauce as desired.
- Cut into rounds only if used for sliders or burgers. Otherwise, cut lengthwise.
- I avoid the skins, but you may choose to include them. Sometimes, eggplants can be slightly bitter. Therefore, you may soak the eggplant rounds in a colander with a bowl for 15 to 30 minutes. Drain it and pat dry to remove excess moisture, and then coat them in seasoned breadcrumbs and bake or fry them until golden brown.
- I have made this plant-based, vegetarian. Instead of cornstarch slurry, you can also dip the eggplant rounds in beaten egg.
- I love the pan fry method. You can even oven-bake the breaded eggplant.
- I have used seasoned Italian bread crumbs. If you are using regular or panko breadcrumbs, season them with any seasonings you choose. Use some black pepper powder, garlic powder, dried oregano, dried parsley, garlic salt, onion powder, etc.
Bake breaded eggplant
- Preheat the oven to 400 degrees F.
- place the breaded eggplant on a single layer on a baking sheet lined with parchment paper.
- Spray olive oil on each eggplant and bake for 20 minutes, flipping halfway through until the eggplant becomes tender and golden brown.
Serving suggestions
- Sprinkle grated parmesan and coriander leaves or basil on each pan fried eggplant and serve with sauce so that you can dip and eat it as required for a snack or appetizer.
- Spoon the sauce over each pan fried eggplant round and then garnish with some more parmesan and cilantro (or basil) and serve as a side with pasta.
- Use it as a patties for burgers or sliders. Check our game day sliders.
More appetizers and snacks
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Note: We originally posted this breaded eggplant in Jan 2018. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
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