Breaded eggplant is delicious. Recently, I’ve discovered a new method for making breaded eggplant. It’s a game changer in my mind, and I can’t believe I’ve never tried it before.
My previous method involved breading raw eggplant slices and then frying or baking them. I found the texture, especially when baked, would sometimes have a spongy consistency unless generously paired with sauce – and I don’t always want sauce with breaded eggplant.
In this innovative approach to preparing breaded eggplant, the eggplant undergoes a preliminary baking process to achieve a softened texture. The tenderized flesh is then coated with breadcrumbs before being fried or baked to perfection.
The results: no more spongy eggplant!
Here are the Ingredients you’ll need:
- Eggplant- I prefer the Italian variety which are dark purple and have an elongated pear shape. They are smaller and one is a perfect serving size for a breaded eggplant cutlet. Experiment with any variety you prefer. The American or globe eggplant are most commonly found in grocery stores. Just use the smaller ones. Look for eggplants that are firm, glossy, and free of blemishes.
- Olive Oil-if you will be frying the eggplant versus baking
For the breading:
- Flour
- Breadcrumbs (I like to use Panko)
- Soy milk (for the plant-based version, or egg optional for vegetarians)
- Salt
- Pepper
- Optional: granulated garlic, dried herbs,
Steps for Preparing the Eggplant:
- Preheat the oven to 400°F
- Rinse the eggplant under cold water.
- Prick each eggplant several times with a small sharp knife.
- Place the whole eggplant on a parchment lined baking sheet.
- Bake the eggplant for 30-40 minutes for a smaller Italian eggplant, turning the eggplant over after 20 minutes in the oven. The eggplant skin will start turning brown and the flesh will be soft when ready. You don’t want to burn the eggplant though.
- Let the eggplant completely cool so you can pick it up and peel off the skin, keeping the stem at the top of the eggplant intact to hold the soft flesh together.
The eggplant is now cooked. Next, bread the cooked eggplant flesh.
To bread the eggplant, you’ll need three plates:
- One for the flour
- One for the plant-based milk or egg
- One for the breadcrumbs
The amount of these ingredients will depend on how many eggplants you are breading. Do your best estimating how much to use. You can always add more if needed. You can season the flavor of the flour and breadcrumbs according to your taste preferences. I usually add a bit of salt to the flour, and garlic powder and Italian dried herbs to the breadcrumbs.
How to Bread the Eggplant:
- Dredge the eggplant in the flour.
- Dip the floured eggplant into the soy milk. An egg mixture or milk will work for a vegetarian version versus vegan.
- Coat the eggplant in breadcrumbs.
Crisping Options
To achieve a crisp texture for the eggplant, you have three options:
- Pan-Fry on the Stovetop.
- Coat the bottom of a pan with olive oil.
- Brown each side of the eggplant until crisp.
2. Bake in the Oven.
- Place the eggplant on a parchment-lined baking sheet.
- Spray or brush the eggplant with a bit of olive oil.
- Bake until it reaches a desired crispiness.
3. Air-Fry.
- Place the eggplant in the air fryer.
- Spray or brush the eggplant with a bit of olive oil.
- Air-fry until the eggplant achieves a crispy texture.
Whichever option you use to crisp the eggplant, you’ll most likely find you use less oil, as the eggplant, already being cooked, absorbs significantly less oil compared to uncooked eggplant.
Ways to Use Breaded Eggplant:
- Eggplant Parmesan: Layer with marinara sauce and plant-based cheese, then bake.
- Eggplant Sandwich or Wrap: Enjoy in a sandwich or wrap with your favorite veggies and condiments.
- Eggplant Cutlets: Serve as you would a cutlet of meat with your favorite sides.
- Eggplant Pizza Topping: Use as a pizza topping with tomato sauce and desired toppings.
- Eggplant Stacks: Layer with sliced tomatoes, drizzle with balsamic glaze, and garnish with basil for a plant-based caprese stack.
- Eggplant Pasta Dish: Stack on your favorite pasta dish with marinara sauce for a hearty meal.
- Eggplant Tacos: Fill tacos with crispy breaded eggplant and top with salsa, guacamole, and other taco toppings.
- Eggplant Appetizer: Serve as a baked appetizer with a dipping sauce such as marinara or plant-based tzatziki.
Beyond its incredible taste and texture, crispy breaded eggplant is versatile and delicious. I really prefer this new method for making it.
I hope you’ll give it a try!
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