Crispy Breaded Eggplant Better Than Meat
A surprising eggplant recipe that is crispy on the outside and soft on the inside, so delicious that even non-eggplant lovers will enjoy it.
Equipment
- pot
- bowl
- pan
Ingredients
- 2 eggplants
- water
- 4 eggs
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon mayonnaise
- 1/2 tablespoon mustard
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- oil for frying
Instructions
- Peel the eggplants and cut them into strips, making cuts without going all the way through.
- Cook in boiling water for 1 to 2 minutes and let cool.
- Mix the eggs, pepper, salt, mayonnaise, and mustard.
- In another bowl, mix breadcrumbs, flour, and paprika.
- Coat the eggplant in the dry mixture, then dip in the egg mixture.
- Fry in hot oil until golden on both sides.
- Remove and drain before serving.
Video
Notes
Do not overcook the eggplant to keep the perfect texture. Serve hot for maximum crispiness.
Nutrition
Calories: 280kcalCarbohydrates: 25gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 350mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 2mg
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