The Eggplant That Drives Everyone Crazy!

A quick, delicious, and addictively flavorful eggplant dish that’s crispy on the outside, tender inside, and packed with irresistible flavor. Whether served as a snack, side dish, or main course, it’s a crowd-pleaser!

🍆 Ingredients:

• 2 medium eggplants (firm, shiny, unbruised)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or regular)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika or chili flakes (optional for heat)
• 1/4 cup chopped fresh parsley (for garnish)
• Olive oil for frying or drizzling
• Optional dip: yogurt-garlic sauce or marinara

🔪 Instructions:

1. Prep the Eggplants
   • Slice eggplants into 1/2-inch thick rounds.
   • Sprinkle lightly with salt and let sit for 15 minutes to draw out bitterness. Pat dry with paper towels.
2. Prepare Coating Stations
   • In one bowl, beat the eggs.
   • In another, combine Parmesan, breadcrumbs, garlic, salt, pepper, and paprika (if using).
3. Coat the Eggplant
   • Dip each slice in egg, then press into breadcrumb-Parmesan mixture to coat both sides.
4. Cook
   • Pan-Fry Option: Heat olive oil in a skillet. Fry eggplant slices for 2–3 minutes per side, until golden brown and crispy.
   • Bake Option: Place slices on a parchment-lined baking sheet. Drizzle with olive oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
   • Air Fryer Option: Air fry at 200°C (400°F) for 12–15 minutes, flipping once.
5. Garnish & Serve
   • Sprinkle with fresh parsley. Serve hot with dipping sauce of choice.

📝 Notes:

• Use young, slim eggplants for fewer seeds and better taste.
• You can slice into sticks or cubes for different textures (good for kids!).
• For gluten-free: use almond flour or gluten-free breadcrumbs.
• Parmesan adds deep umami; omit for a dairy-free version and use nutritional yeast.

💡 Tips:

• Want it extra crispy? Double-dip: egg > breadcrumbs > egg > breadcrumbs again.
• Add Italian seasoning or za’atar for variation.
• Serve with rice, salad, pita bread, or stuff into sandwiches!

🍽️ Servings:

Serves 3–4 people as a side dish, 2–3 as a main meal.

⚡ Nutritional Info (per serving, approx. for baked version):

• Calories: 230
• Protein: 9g
• Fat: 12g
• Carbs: 20g
• Fiber: 6g
• Sodium: 420mg

(Note: Frying will increase fat & calories slightly.)

🌟 Benefits:

• Rich in antioxidants (especially nasunin in eggplant skin)
• High fiber = supports digestion and fullness
• Low-calorie, heart-friendly, and versatile for many diets
• Vegetarian-friendly and easily adaptable to be vegan or gluten-free

❓Q&A Section:

Q: Can I make this ahead of time?
A: Yes! Bread the slices and refrigerate uncooked up to 12 hours. Cook fresh for best texture.

Q: Can I freeze it?
A: Yes—freeze after cooking. Reheat in oven or air fryer for crispness.

Q: Why is my eggplant soggy?
A: Either too much oil absorbed or not cooked hot enough. Use a hot pan and avoid crowding.

Q: What sauces go best?
A: Garlic yogurt, spicy marinara, tahini lemon sauce, or even sriracha mayo.