Crispy spiced eggplant is a delightful way to transform a humble vegetable into a savory, crunchy treat. This recipe combines a kick of spices with a crisp, cheesy coating, making it an instant crowd-pleaser every time.
Eggplants are the star here, providing a sturdy base that softens nicely while keeping a bit of bite. All-purpose flour creates the first layer of coating, helping the spices stick. Eggs act as a binding agent, ensuring the breadcrumbs adhere well. The breadcrumbs provide that sought-after crunch, while Parmesan cheese adds a salty, umami depth. Garlic powder, smoked paprika, and cayenne pepper add layers of flavor, with a hint of heat and smokiness. Finally, vegetable oil is used for frying, and chopped fresh parsley offers a fresh, vibrant garnish.
Crispy spiced eggplant is fantastic on its own, but try serving it with a dollop of yogurt or a squeeze of lemon for a refreshing contrast. It pairs wonderfully with a fresh salad or can be added to a sandwich for a hearty meal.
To start, slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 20 minutes. This draws out excess moisture, which helps achieve a better texture when frying. Rinse the slices under cold water and pat them dry with a kitchen towel.
In a shallow dish, mix together the flour, garlic powder, smoked paprika, cayenne pepper, and a pinch of salt. This spiced flour mix is your first layer of flavor and helps the egg adhere to the eggplant.
Next, crack the eggs into a bowl and beat them until smooth. This egg wash will help the breadcrumbs stick to the eggplant slices.
In a separate dish, combine the breadcrumbs with the grated Parmesan cheese. The cheese adds a delicious, savory note and helps the slices brown nicely.
Now, set up your breading station. Dredge each eggplant slice in the flour mixture first, shake off any excess, then dip it into the beaten eggs. Finally, coat it thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs stick.
Heat the vegetable oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan by about an inch. Once the oil is hot (you can test it by dropping a breadcrumb in — it should sizzle), fry the eggplant slices in batches. Cook them for about 2-3 minutes on each side until they’re golden brown and crispy. Don’t overcrowd the pan, as this can lower the oil temperature and make the slices greasy.
Transfer the fried eggplant to a plate lined with paper towels to drain any excess oil. Serve them warm, garnished with chopped fresh parsley for an added pop of color and flavor.
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