Eggplant Steaks - Creamy Inside, Crispy Outside
Ready in less than 30 minutes, these eggplant steaks are finger licking good! Creamy, “meaty” with a light crisp on the outside they’re a total hit.
Servings: 4
Calories: 195kcal
Ingredients
- 2 eggplants
- 2 eggs (beaten)
- 1 cup breadcrumbs
- Handful fresh parsley (chopped)
- Salt, pepper to taste
- Vegetable oil for frying
Instructions
- Wash and pat-dry the eggplants. Cut off the ends.Slice each eggplant crosswise into ⅓ inch thick slices.
- Deep each slice in the beaten egg. Then dredge in breadcrumbs.
- With a palm of your hand press breadcrumbs into the eggplant steak, tap of excess.
- Have all breaded eggplants ready on a cutting board or on a large plate.
In a large deep pan preheat the oil to 350F. - If you don’t have a kitchen thermometer do a test-fry with a smaller piece first. If it starts to sizzle immediately and floats to the top, oil is ready.
- NOTE: don’t let the oil overheat that it starts “smoking” or burning. Adjust the heat accordingly.
- Deep eggplant steaks in a preheated oil and fry on each side for 3 to 4 minutes, flipping them from time to time.
- Take out ready eggplants on a paper towel to remove the excess oil.
Sprinkle with salt and pepper to taste. - Enjoy eggplant steaks hot generously drizzled with fresh herbs.
Nutrition
Calories: 195kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 233mg | Potassium: 608mg | Fiber: 8g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg