Super Eggplant
Super Eggplant offers crispy, golden-brown slices with a savory coating, perfect as an appetizer or side dish for those who enjoy rich, comforting flavors.
Ingredients
Instructions
- Remove the stem from the eggplant; if the skin seems tough, peel it, otherwise proceed with the skin on.
- Cut the eggplant into 1/2-inch to 1-inch slices or strips.
- Dip each piece into flour or dry bread crumbs or cracker crumbs.
- Then dip into a beaten egg mixed with 2 tablespoons of milk.
- Dip again into flour or crumbs.
- Fry in hot fat (olive oil is especially good) until browned on one side.
- Turn slices and brown on the other side.
- Sprinkle with salt and Parmesan cheese, then serve piping hot.
Tips & Substitutions
For a lighter version, try using whole wheat flour or panko breadcrumbs instead of regular flour. If you want a bit more flavor, season the flour or crumbs with garlic powder or Italian herbs. Make sure the oil is hot enough before adding the eggplant to ensure they fry properly and become crispy. You can also experiment with different spices for added taste.
Serving Suggestions
Serve Super Eggplant as a delicious appetizer or side dish, and consider pairing it with a fresh Chunky Greek Salad for a refreshing contrast. It can also be a great addition to a vegetarian main dish, such as Two-Sauce Eggplant Lasagna. Drizzle with a bit of Feta Salad Dressing for extra flavor.
Storage & Reheating
Store any leftover Super Eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes to retain crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Super Eggplant contains roughly 63 calories, with 2g protein, 13g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of eggplant?
Yes, you can substitute eggplant with zucchini or mushrooms for a different flavor and texture. Just adjust the cooking time accordingly, as these vegetables may fry faster than eggplant.
Is it necessary to peel the eggplant?
Peeling the eggplant is optional. If the skin is tough, it's best to remove it; however, leaving the skin on adds nutrients and texture. Choose younger eggplants for a more tender skin.
What type of fat is best for frying?
Olive oil works wonderfully for frying due to its flavor and health benefits. Alternatively, you can use vegetable oil or canola oil if you prefer a neutral taste. Just ensure the oil is heated properly before frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).