Make this breaded eggplant that is great to complement your lunch and dinner. It’s very tasty and easy to make:

aubergine Empanada

aubergine Empanada

Revenue by Olympic City

Preparation time



Cooking time



Check the ingredients used and follow the step-by-step instructions to make your breaded eggplant dry and crispy.

Preparation mode

  • Wash the eggplant well and cut into slices approximately 0.5 cm thick.
  • In a bowl, place the eggplant slices and season with salt and black pepper to taste. Let it rest for about 10-15 minutes so the eggplant releases some water.
  • In three separate shallow dishes, place the wheat flour, beaten eggs and breadcrumbs.
  • Dip each eggplant slice first in the flour, covering both sides.
  • Then, dip the slices into the beaten egg mixture, ensuring they are completely covered.
  • Finally, coat the eggplant slices in the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.
  • In a large skillet, heat the oil over medium-high heat.
  • When the oil is hot, carefully add the breaded eggplant slices, a few at a time, ensuring they are not too close to each other in the pan.
  • Fry the breaded eggplant slices until they are golden and crispy on both sides, about 2-3 minutes per side.
  • Remove the eggplant slices from the pan and place them on a paper towel to drain the excess oil.
  • Serve the breaded eggplant slices hot, accompanied by a sauce of your choice, such as tomato sauce, tartar sauce or yogurt sauce with herbs.


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