Herb-Crusted Fried Eggplant

This delightful Herb-Crusted Fried Eggplant dish offers a crispy and aromatic twist to the traditional recipe, featuring a unique blend of herbs and spices that result in a flavorful, crunchy, and satisfying appetizer.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 large eggplant

1 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

2 cups panko breadcrumbs

1 tsp dried oregano

1 tsp dried basil

1/2 tsp garlic powder

2 large eggs

3/4 cup milk

1/2 cup grated Parmesan cheese

1/4 cup olive oil for frying

Instructions

1. Slice the eggplant into 1/4-inch thick rounds and season with salt to remove moisture.

2. In a shallow bowl, mix flour, salt, and pepper.

3. In a separate bowl, whisk together eggs and milk.

4. In a third bowl, combine panko, dried oregano, dried basil, garlic powder, and Parmesan cheese.

5. Heat olive oil in a large skillet over medium heat.

6. Dip each eggplant slice in flour, then egg mixture, and finally coat with panko mixture.

7. Fry eggplant slices in the hot oil until golden brown on both sides, about 3-4 minutes per side.

8. Transfer to a paper towel-lined plate to drain excess oil.

9. Serve warm with your favorite dipping sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10 minutes until warmed through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.