Egg Recipe

chefs-mate chefs-mate 0 Comments
Servings: 12 servings Difficulty: Intermediate
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Crispy, golden eggplant cutlets bound with egg and breadcrumbs
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This simple yet satisfying dish features thinly sliced eggplant that has been dipped in egg and coated with soft fresh breadcrumbs. The result is a crispy exterior that gives way to tender, savory eggplant inside. It’s a versatile vegetarian option that works beautifully as a side dish, a light lunch, or part of a larger Italian-inspired meal. The combination of texturesâÂÂcrunchy outside, creamy withinâÂÂmakes it a crowd-pleaser. Perfect for using up fresh produce, this recipe highlights the natural flavor of the eggplant without heavy sauces or complex techniques. Serve warm with a drizzle of olive oil or alongside pasta for a complete, home-style experience.

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Egg Recipe

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 250.6

Description

This simple yet satisfying dish features thinly sliced eggplant that has been dipped in egg and coated with soft fresh breadcrumbs. The result is a crispy exterior that gives way to tender, savory eggplant inside. It&# 226;ÂÂs a versatile vegetarian option that works beautifully as a side dish, a light lunch, or part of a larger Italian-inspired meal. The combination of texturesâÂÂcrunchy outside, creamy withinâÂÂmakes it a crowd-pleaser. Perfect for using up fresh produce, this recipe highlights the natural flavor of the eggplant without heavy sauces or complex techniques. Serve warm with a drizzle of olive oil or alongside pasta for a complete, home-style experience.

Ingredients

Directions

  1. Crack the egg into a shallow bowl and whisk until smooth.
  2. Spread the soft fresh breadcrumbs onto a separate plate.
  3. Pat the thinly sliced eggplant dry with paper towels to remove excess moisture.
  4. Dip each slice of eggplant into the beaten egg, ensuring it is fully coated.
  5. Transfer the egg-coated slices to the breadcrumbs, pressing gently to adhere.
  6. Heat a generous amount of oil in a large skillet over medium-high heat.
  7. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
  8. Transfer cooked slices to a plate lined with paper towels to drain excess oil.
  9. Serve immediately while warm and crispy.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250.6kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.8g4%
Cholesterol 46.6mg16%
Sodium 390.1mg17%
Total Carbohydrate 47.1g16%
Dietary Fiber 5.0g20%
Sugars 1.3g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, cutlets, breadcrumbs, vegetarian, frying, crispy, italian, side-dish, egg-coated, pan-fried, simple, quick, healthy, gluten-free-option, comfort-food, mediterranean, snack, appetizer, lunch, dinner
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