Breaded Eggplant

Breaded Eggplant

Ingredients for breaded aubergine

  1. Eggplant 2 pieces
  2. 5 eggs
  3. Wheat flour 10 tablespoons
  4. Salt to taste
  5. Pepper to taste
  6. Vegetable oil for frying
  • Main Ingredients: Eggplant, Eggs, Flour
  • Serving 4 servings


Kitchen knife, cutting board, frying pan, fork, plate.


Step 1: prepare the eggplant.

Wash and dry the eggplants; you do not need to clean them. Remove only the ponytails.

Cut the eggplant into thick slices 5-6 millimeters. Sprinkle pieces of vegetables with fine salt and mix, leave on 5-10 minutes. Then wipe off the juice that has stood out with a kitchen towel.

Step 2: prepare the batter.

Beat eggs with salt and pepper, then add flour to them and mix well to get a smooth, lump-free, homogeneous mixture.

With the help of a fork, you will need to pick up the eggplant slices, and then dip them in a mixture of flour and eggs, so that it thoroughly sticks around the vegetables.

Step 3: fry the eggplant breaded.

Heat the oil in a pan, keep the fire on average or slightly above average, so as not to burn, because in this case the vegetables will begin to bitter.

Lay out the eggplant coated breadcrumbs and fry in plenty of butter until golden on both sides.

Step 4: serve the breaded eggplant.

Blot the eggplant after frying with towels to remove excess oil.

Serve eggplant with mashed potatoes and pickles. A great combination of flavors.
Enjoy your meal!

Recipe Tips:

- If you make toasts or sandwiches with fried eggplant, do not remove excess oil from them.