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.
Servings: 16 pieces
Calories: 125kcal
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: 125kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 174mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg