How to Bread Eggplant
Eggplant is a succulent Mediterranean vegetable that has become part of a wide range of world cuisines. Breading eggplant is a technique that adds a crispy outer layer that becomes even crispier when you fry or bake it. If you use seasoned breading, you can add extra flavor to your dish as well. Breaded eggplant is a traditional ingredient in eggplant Parmesan, and it works well in a variety of casseroles.
- Difficulty:
- Easy
Instructions
Things You'll Need
- 1 eggplant
- 2 eggs, beaten, or 1/2 cup of any savory sauce similar in consistency
- 1 cup bread crumbs, or more if needed
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-
1
Beat the eggs in a bowl and spread the bread crumbs on a plate.
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2
Slice the eggplant into sections about 3/8-inch thick. Slice it no more than 10 minutes before you will be breading and cooking it.
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3
Dip each eggplant slice in the beaten eggs, turning it over to coat both sides. Then dip it in the bread crumbs, turning it to coat both sides.
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4
Pan fry the breaded eggplant in olive oil, or deep fry it in an oil that can withstand higher temperatures, such as canola or peanut oil. Alternatively, you can spread the breaded eggplant on an oiled baking sheet, brush it with a layer of olive oil using a pastry brush and bake in in a preheated 375 Fahrenheit degree oven for 10 to 15 minutes, until the eggplant softens and the breading begins to brown.
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1
Tips & Warnings
Choose eggplant that are firm, but yields a bit to gentle fingertip pressure.
If you are vegan or avoiding eggs, you can replace the eggs with half a cup of a sauce of about the same consistency as beaten eggs. A mixture of tahini (sesame paste) and water works well.
