Fried eggplant in breadcrumbs
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Coat sliced eggplant in the breadcrumbs and fry in oil until crispy and golden brown. Serve as an appetizer with a dipping sauce or as a side dish. For a crispier result, use Japanese panko breadcrumbs. They are larger and fluffier than regular breadcrumbs, resulting in a very tasty crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 eggplants
We recommend
Recipes with similar ingredients: eggplants
Cooking the dish according to the recipe:
- Peel 2 small eggplants and cut into 0.5 cm thick circles. Pour 1 cup of flour into a shallow bowl, beat 4 eggs in another bowl and pour in 1 cup of flour. breadcrumbs In a third bowl, coat the eggplants in flour, then dip them in egg (drain off any excess), then coat them in breadcrumbs.
- Heat 0.5 cm of vegetable oil in a large skillet over medium heat. Fry the eggplants, a few at a time, until golden brown, 2-3 minutes per side (add more oil if needed). Transfer the fried eggplants to a wire rack and sprinkle with salt.
Categories:
Recipe collections
Similar recipes
