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Egg Recipe

Egg Recipe recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 250.6
Dietary: Vegetarian
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
  • 1 Egg
  • 1 cups Soft fresh breadcrumbs
  • g eggplant, thinly sliced
Directions
  1. 1
    Crack the egg into a shallow bowl and whisk until smooth.
  2. 2
    Spread the soft fresh breadcrumbs onto a separate plate.
  3. 3
    Pat the thinly sliced eggplant dry with paper towels to remove excess moisture.
  4. 4
    Dip each slice of eggplant into the beaten egg, ensuring it is fully coated.
  5. 5
    Transfer the egg-coated slices to the breadcrumbs, pressing gently to adhere.
  6. 6
    Heat a generous amount of oil in a large skillet over medium-high heat.
  7. 7
    Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
  8. 8
    Transfer cooked slices to a plate lined with paper towels to drain excess oil.
  9. 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
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-465/