CRISPY EGGPLANT RECIPE

When I think of eggplant I usually think of the oh-so-cheesy and comforting eggplant parmesan but this version is a refreshing and lighter take on the old standard. I like to serve it as an appetizer but this eggplant recipe would also make a great main for those days you want to go meatless.

Adapted from a recipe I discovered in LCBO’s Food & Drink magazine, it’s quickly become one of my favorite eggplant recipes. The original recipe calls for using burrata cheese (which you certainly can do) but since the pandemic, the price of burrata in my area has skyrocketed so I’ve switched it out for the more economical (but still seriously good) fresh fior di latte cheese.

What Ingredients Do I Need?

• Italian eggplants – Italian eggplants are the round, fatter ones. I don’t recommend using Chinese eggplants for this recipe as they are thinner and longer.
• All-purpose flour
• 2 eggs -Beaten.
• Panko bread crumbs – Using panko bread crumbs will give you an extra crunch.
• Extra virgin olive oil
• Balsamic vinegar
• Pumpkin seed oil
• Granulated sugar
• Orange and red grape or cherry tomatoes
• Basil leaves
• Micro sprouts – I used red clover.
• Fresh fior di latte cheese – For economy, I used fior di latte but you could also use burrata cheese if you prefer.
• Flaky sea salt
• Red pepper flakes – Optional.

How Do You Make This Crispy Eggplant Recipe?

This recipe calls for using Italian eggplants and I do recommend using them over globe or Chinese eggplants as the Italian ones are a little sweeter. The Italian eggplants are a little smaller than the larger globe eggplants and are more of a tear shape while Chinese (or Japanese) eggplants are longer and thinner.

You start by salting the eggplant slices and letting them sit for half an hour. This is an important step as it helps to release some of the excess moisture and condense the texture of the flesh giving it a richer flavor.

While the eggplant is draining I like to prepare all my other ingredients. I mix the dressing, get my breading station ready, and cut the tomatoes in half. I leave the cheese, basil, and sprouts until the last minute so they remain as fresh as possible.

When the eggplant is ready I dry them off well using paper towels to prepare them for breading. They are then dipped, in this order, into the flour, then the beaten egg, and lastly into the panko.

Tip;

And here’s a tip. You know how your fingers always get gunky with flour and bread crumbs when breading something? Next time try this trick. If you use one hand exclusively for dipping in the wet ingredients and the other hand exclusively for dredging in the dry ingredients, you’ll avoid gunky fingers. Brilliant right? You’re welcome!

After the slices are breaded they’re fried in a little EVOO until they’re crispy and light golden brown. I finish by arranging the slices artfully on a plate and top with the remaining ingredients and drizzle with the vinaigrette. It’s very easy and it all comes together in about 45 minutes.

Variations;

As mentioned you could use burrata cheese instead of the fior di latte in this recipe but sliced fresh mozzarella would also be nice.

The dressing can also be made with extra virgin olive oil if you can’t find pumpkin seed oil but honestly, I love the nutty flavor the pumpkin seed oil gives the dressing so if you can find it I highly recommend using it.

And one of my favorite things to do with this salad is to turn it into a sandwich! Yes, you read that right! This makes a really delicious eggplant sandwich. Just put a generous amount of the eggplant slices on a toasted ciabatta bun (or other good quality bread) and top with the cheese, tomatoes, basil, sprouts, and a little vinaigrette and you’ve got yourself a very tasty and hearty sandwich. Trust me. It’s really good!

Frequently Asked Questions;

Do you leave the skin on eggplant when cooking? When cooking with smaller, younger eggplants it's fine to leave the skin on. However as the eggplant grows the skin tends to become bitter and tougher so if using older eggplants you may want to remove the skin. This is best done using a vegetable peeler or a paring knife.

What will happen if you don't salt and drain eggplant slices before sauteeing? Salting eggplant is not always necessary. Salting draws out moisture from the eggplant which gives it a creamier texture so whether to salt or not really depends on the texture you're looking for. Unsalted eggplants tend to have a firmer texture after cooking. 

When can you not eat eggplant? Eggplant is best when the inside is firm and a creamy yellow color. It may oxidize and turn slightly brown after cutting but this is okay. If you cut into an eggplant and the inside is already brown then it's going bad and it's best not to use it. 

Crispy Eggplant Salad

A refreshing and lighter take on eggplant parmesan.

www.comfortandpeasant.com

5 from 5 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer, Salad

Cuisine Italian

Servings 6

Ingredients

  

• 2 medium Italian eggplants (around 6" each)
• 1 tbsp (15ml) kosher salt
• 3/4 cup (183ml) flour
• 1 tsp (5ml) sea salt
• 1/4 tsp (1ml) black pepper
• 2 eggs, beaten
• 1 cup (250ml) panko bread crumbs
• 1/2 cup (125ml) extra virgin olive oil, for frying
• 3 tbsp (45ml) balsamic vinegar
• 3 tbsp (45ml) pumpkin seed oil
• 1/2 tsp (2ml) sugar
• 1 pkg (183g) orange and red grape or cherry tomatoes (halved)
• 1/2 cup (125ml) basil leaves, torn
• 1 small handful micro sprouts (I used red clover)
• 1 pkg (250ml) fresh fior di latte cheese (or burrata)
• 1 tsp (5ml) flaky sea salt
• 1/4 tsp (1ml) red pepper flakes (optional)

Instructions

 

• Slice eggplant into 1/2-inch (1-cm) thick slices and place in a colander in the sink. Sprinkle with kosher salt and toss so the slices are well coated. Let sit to drain for 30 minutes. Wipe salt off and dab with paper towel to dry.
• Create a breading station by placing the flour on a large plate and seasoning with salt and pepper. Beat the eggs in a small bowl. Add the panko to another large plate and set all 3 aside.
• Dip each eggplant slice in flour, shaking off the excess then dip in the egg mixture, letting excess drain, then press into the panko crumbs. Place breaded eggplant on a plate until ready to fry.
• In a large frying pan, heat EVOO over medium-high heat. In 2 batches, fry the eggplant slices about 2-3 minutes on each side or until just golden brown and crispy making sure not to overcrowd the pan. Set to drain on paper towel.
• Add the pumpkin oil, balsamic vinegar, and sugar to a small jar with a lid and shake well until blended.
• Arrange the eggplant slices, sliced tomatoes, basil, and sprouts on a large platter or plate. Top with chunks of torn cheese and drizzle with vinaigrette and sprinkle with sea salt and red pepper flakes if using.

Keyword balsamic vinegar, cherry tomatoes, Easy, eggs, extra virgin olive oil, Fior di latte cheese, fresh basil, healthy, Italian eggplant, microsprouts, Panko bread crumbs, pumpkin seed oil

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