Make this breaded eggplant that is great to complement your lunch and dinner. It’s very tasty and easy to make:
Aubergine Empanada
Servings
4
servingsPrep time
20
minutesCooking time
3
minutesCheck the ingredients used and follow the step-by-step instructions to ensure your breaded eggplant is dry and crunchy.
Ingredients
1 large eggplant
1 cup of wheat flour
2 beaten eggs
1 cup breadcrumbs
Salt to taste
Black pepper to taste
Frying oil
Directions
- Wash the eggplant well and cut into slices approximately 0.5 cm thick.
- In a bowl, place the eggplant slices and season with salt and black pepper to taste. Let it rest for about 10-15 minutes so the eggplant releases some water.
- In three separate shallow dishes, place the wheat flour, beaten eggs and breadcrumbs.
- Dip each eggplant slice first in the flour, covering both sides.
- Then, dip the slices into the beaten egg mixture, ensuring they are completely covered.
- Finally, dip the eggplant slices in the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.
- In a large skillet, heat the oil over medium-high heat.
- When the oil is hot, carefully add the breaded eggplant slices, a few at a time, ensuring they are not too close to each other in the pan.
- Fry the breaded eggplant slices until they are golden and crispy on both sides, about 2-3 minutes per side.
- Remove the eggplant slices from the pan and place them on a paper towel to drain the excess oil.
- Serve the breaded eggplant slices hot, accompanied by a sauce of your choice, such as tomato sauce, tartar sauce or yogurt sauce with herbs.
