Fast and easy Italian appetizer, the perfect side dish to any meal you prepare.
Italian breaded eggplant is amazing and easy to make, incredibly delicious and with just a few ingredients and you turn into a special dish.
Even children will love this incredible side dish.
Let’s fry them!
- 2 eggplants
- 3 eggs
- white flour
- salt to taste
- Peanut vegetable oil
Wash and dry eggplants and cut in slices. Place them in a bowl and toss with the salt. Let sit for 30 minutes. This is a very important step in order to let you eggplants lose their bitter taste.
In a plate, put bread crumbs, in another plate beat eggs and in a third one add flour.
Dip slices first in flour, then in eggs and coat well with bread crumbs.
Fry in hot vegetable oil for 2 minutes on each side, sprinkle with salt and keep frying until golden.
Drain on a paper towel lined plate and serve breaded eggplant warm. They’re delicious, even at room temperature.
Store the breaded eggplant in an airtight container for one day. It’s great eaten just fried. For a super crispy breading dip the eggplant slices again in beaten eggs and then in bread crumbs.
Add pepper or chili to get a spicy result. If you prefer, you can bake the eggplant slices instead of frying.