Indulge in the perfect crunch with these Crispy Breaded Eggplant recipe. Each slice of organic eggplant is coated in a flavorful blend of garlic, onion, and smoked paprika, resulting in a mouthwatering dish that’s sure to become a family favorite.
You’ll love these eggplants cause they’re fried to a crispy and golden perfection.
Imagine the alluring organic eggplant slices, sensually coated in a blend of garlic, onion, and smoked paprika. Then crisped to a state of pure ecstasy.
This dish isn’t just about a satisfying crunch; it’s about textures and tastes that will set your taste buds ablaze. This recipe promises an unforgettable rendezvous with pleasure.
If you loved my baked eggplant chips, you’ll jock this recipe even more.
From the sensual aroma of sizzling spices to the sinful delight of that first crispy bite, every moment is an indulgence. Perfect for a romantic dinner for two or a sultry soirée with friends, this Crispy Breaded Eggplant will ignite passion in your palate.
Get ready to fall in love – with the dish, or with the chef. Seduction never tasted so delicious!
BENEFITS OF EATING EGGPLANTS
Not many people like to eat eggplants. They are a bit bitter in tastes with a spongy texture. They are considered part of the nightshade plants. Eggplants offer good nutrients and are rich in fiber and antioxidants. These purple oddly shaped veggie may help in reducing heart disease.
Both my parents suffer from high cholesterol and high blood pressure. Yes, now it has passed down to me on top of having an eye disease. A week after my birthday, I had a visit with a doctor. I try as often as possible to get a yearly physical. The doctor requested to have my blood drawn and my results came in as having high cholesterol. BOO! Of course, the key to a healthy lifestyle is to exercise daily and eat healthy!
THE BREAKDOWN
- Organic Eggplant
- Cage Free Eggs
- Flour
- Onion and Garlic powders
- Smoked Paprika
- Pepper
- Panko Bread Crumbs
- Oil for frying
HOW TO DREDGE BREADED EGGPLANTS
I know the sucky part about making breaded eggplants, is preparing the dredging station! OH and the clean up too! You’ll need to prep 3 seperate bowls (or containers). One for the flour mixture, another for the beatened eggs that binds everything and lastly, one for the panko bread crumbs. I like how the texture and tastes comes out when using panko bread crumbs. It’s crispier! I’ve tried using plain and Italian bread crumbs and it gets soggy.
Begin by slicing your eggplant like what Lorena Bobbitt did her hubby! You can slice as thick as you want. I sliced mine with a chef’s knife in different sizes from 1/8 to 1/2. If you have a mandoline, it’ll be easier. But why bring on more gadgets to wash? Most people like to salt their eggplants to bring out the moisture. Also, some salt their egg mixture. In my case, I skipped it because I don’t need more sodium. Dredge each eggplant slice in the flour mixture. Shake off the excess. Then dip both sides of the eggplant into the egg mixture.
Now, on to the last bowl – dip your sliced eggplant onto the panko crumbs. Repeat the whole process with the rest of the eggplants. Use a fork if you need to. I just used my fingers and it did come out messy. If you have left over mixtures and don’t want to waste them, use it with another veggie. I had half of an organic avocado so I made Fried Avocado Fries.
HOW TO SERVE THESE DELICIOUS FRIED EGGPLANTS
If you’ve seen my Instagram, I posted a delicious sandwich using these crispy eggplants. It’s not a parmesan version but I Naughtyfied it to make it into a #SeductionSandwich.
I added melted cheeses and pickled jalapenos. It may seem like a weird combonation of flavors but you don’t know what you’re missing until you try any of my Seduction Sandwiches!
Another way is to serve the golden coins is to top them off on your favorite pasta. I used two types of pastas to get the dual color affect. That’s because I had angel haired pastas left over and I decided to add another half of veggie spaghettis. I boiled the pastas together.
Then, I added vegan butter and extra virgin olive oil to give it a taste. A similar version of how I season my pasta is my Meatless Balls Spaghetti Seasoned in Olive Oil.
And you can’t forget about making Eggplant Parmesan! Oh yes, just add some saucy marinara sauce and top off with melted cheese! It’s pure deliciousness.
AIGHT I’M OUTRO…
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Crispy Breaded Eggplant
Here is an easy way to have crispy breaded eggplant. You can have it as an appetizer, stuff it inside of a sandwich, or top it over your favorite pasta!
Ingredients
- 1 large Organic Eggplant (sliced to 1/4 inch)
- 1 Cup All Purpose Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Cracked Black Pepper
- 2 Cage Free Eggs (beatened)
- 2 cups Panko Breadcrumbs
- Vegetable Oil for frying
Instructions
- Prepare your dredging station. One for the flour mixed with garlic, onion, paprika, and black pepper. Second bowl is for the scrambled eggs, and third bowl is for the panko bread crumbs.
- Dip eggplant slices into the flour mixture, ensuring an even coating. Next, Dip each slice into beaten eggs, allowing excess to drip off. Third, Coat the slices in panko breadcrumbs, pressing gently to adhere. Repeat the process with the remaining sliced eggplants. Set aside in a separate dish.
- Heat oil in a frying pan up to an inch in medium high heat. Fry 4 dredged eggplant slices in the pan for about 4 minutes each side or until golden brown. Drain in a plate with paper towels. Repeat the process with all the coated eggplants.
- Serve as an appetizer, stuffed in a sandwich, or top off onto your favorite pasta!