You Won’t Be Able To Get Enough Of This Crispy Eggplant

Photo by Toa Heftiba on Unsplash

Eggplant is a beautiful and versatile vegetable and is a staple in both Middle Eastern and Mediterranean diets. By making it crispy, you give it a new life and some incredible texture. Making crispy pan-fried eggplant couldn’t be more simple, so let’s get to cooking!

Instructions

  1. Start by using a knife or mandolin to cut the eggplant into as thin slices as you like.
  2. Put them on your cutting board and sprinkle each side with salt. Leave them for 15-20 minutes or so until all the water is drawn out. This will help them get super crispy.
  3. While they’re sitting, start preparing the dredging station.
  4. Start by beating 1 egg per medium eggplant in a bowl.
  5. In a shallow dish or plate, pour some breadcrumbs and combine with garlic powder, onion powder, black pepper, and a pinch of salt.
  6. Heat some oil in a pan on medium-high heat.
  7. Pat the eggplant dry really well and begin to dunk the eggplant into the egg wash.
  8. Cover the eggplant in the breadcrumbs and place into the pan. Cook for 3-5 minutes on each side or until golden brown, drain on a paper towel, and you’re set!
  9. Serve with hummus, make a deconstructed eggplant parmesean, or in a salad.