Eggplant, often overlooked in the culinary world, can shine when prepared in a traditional Sicilian style.
This crispy, breaded eggplant makes a delightful antipasto that’s sure to impress even the most discerning palates. Here’s a simple recipe that brings a taste of Italy right to your kitchen.
Why Choose Eggplant?
Eggplant is not only a tasty appetizer but also a healthy addition to your diet. Comprising 90% water, it’s low in calories while providing essential vitamins and minerals.
Rich in vitamin C, B vitamins, potassium, calcium, magnesium, and phosphorus, eggplant is also packed with anthocyanins, powerful antioxidants that help combat free radicals, support heart health, prevent cancer, and improve skin and hair condition.
How to Make Breaded Eggplant
Making crispy, breaded eggplant is straightforward.
Begin by slicing one eggplant into 1-centimeter thick rounds. Sprinkle salt over the slices and place them in a colander, weighing them down for 45 to 60 minutes to draw out excess moisture. Rinse the slices and pat them dry with a towel.
Next, prepare your breading station: place flour on one plate, beat two eggs with salt and pepper in a bowl, and mix breadcrumbs with finely grated Parmesan cheese on another plate. Dip each eggplant slice first in the flour, then the egg, and finally the breadcrumb mixture.
Heat oil in a skillet over medium-high heat and fry the breaded slices until golden brown and crispy on both sides. Serve the eggplant warm, lightly sprinkled with salt, as an appetizer or as a side dish to your main meal.
This easy Sicilian eggplant recipe is sure to become a favorite, combining simplicity with delightful flavors that evoke the spirit of Italian cuisine. Enjoy!
