Panko-crusted Fried Eggplant Recipe
Looking for an easy eggplant recipe? Try this Panko-crusted Fried Eggplant Recipe, crispy on the outside and tender on the inside, making it incredibly delicious!
Equipment
Ingredients
Instructions
- Prepare the eggplant: Remove the stems from the eggplants and cut them into round slices.
- Prepare the batter: Set up three separate containers for the batter: one with wheat flour, one with beaten eggs, and one with panko.
- Coat with the batter: Dip each eggplant slice first in the flour, then in the eggs, and finally coat it with the panko.
- Deep fry: Heat cooking oil in a medium pot over medium heat. Carefully place the coated eggplant slices into the pot and cook until they turn golden brown on both sides. Transfer the fried eggplant slices to a plate lined with paper towels to drain any excess oil.
- Serve: Place the fried eggplant slices on a plate and serve with your choice of sauce or ketchup.
Notes
- Storage: You can freeze them before frying. They will last for a month in the freezer.
- Make sure to slice the eggplant evenly for consistent cooking.
- Use Japanese panko breadcrumbs for the best crispy texture.
- Don't overcrowd the pot while frying to ensure even cooking.
Video
Nutrition
Serving: 1servingCalories: 301kcalCarbohydrates: 54gProtein: 12g
This nutritional information is estimated and provided for general reference only.