Herb-Crusted Fried Eggplant is your gateway to a crispy, savory delight that’s as satisfying as it is easy to make. This recipe transforms simple eggplant into a crunchy, herb-infused masterpiece, perfect for a weeknight dinner or a special occasion.
The star of the show is the eggplant, which acts as a perfect canvas for absorbing flavors while maintaining its own subtle taste. The combination of all-purpose flour, salt, and black pepper creates the basic seasoning layer and helps the egg mixture stick. The panko breadcrumbs provide that unbeatable crunch, while the dried oregano and dried basil infuse each bite with aromatic herbs. A hint of garlic powder adds depth, and Parmesan cheese brings a nutty, salty finish. The eggs and milk create a rich coating that binds everything together. Lastly, olive oil is used for frying, adding a subtle fruity note to the golden brown crust.
This dish shines when paired with a fresh tomato sauce or a creamy aioli for dipping. It also works beautifully alongside a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, serve it as a side to grilled chicken or fish.
Start by slicing your eggplant into 1/4-inch rounds. Sprinkle them with a bit of salt to draw out excess moisture; this step keeps them from turning soggy later. Let them rest for about 15 minutes. Meanwhile, set up your breading station. In one shallow bowl, combine flour, a pinch of salt, and black pepper. In a second bowl, whisk together the eggs and milk until well blended. In a third bowl, mix the panko breadcrumbs with dried oregano, dried basil, garlic powder, and Parmesan cheese.
Heat the olive oil in a large skillet over medium heat. Now, you’re ready to coat your eggplant. Pat each slice dry with a paper towel to remove any surface moisture. Dredge it first in the flour mixture, shaking off any excess. Dip it into the egg mixture, ensuring it’s completely covered. Finally, press it into the panko mixture, making sure each side is well coated.
Place the coated slices into the hot oil, being careful not to overcrowd the skillet. Fry them until they're golden brown, about 3-4 minutes on each side. Once done, transfer them to a paper towel-lined plate to drain any excess oil. Serve immediately, while they’re still warm and crispy.
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