Asian Eggplant With Mozzarella Cheese Recipe

Name: Asian Eggplant With Mozzarella Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large Eggplant; 2 Large Eggs, beaten; Coating:; 1 1/2 Cups Panko (Asian bread crumbs); 1 Cup Flour; 2 Tablespoons Brown Sugar; 1 Teaspoon Pepper; 1 Teaspoon Salt; 1/2 Teaspoon Ginger (dried); 1/2 Teaspoon Garlic Powder; 1 Tablespoon Orange Zest; 1/2 Cup Canola Oil; 8 Ounces Part Skim Milk Mozzarella Cheese, chopped into 1/4 dice; Salt, to taste

Servings: persons

1 Large Eggplant
2 Large Eggs, beaten
Coating:
1 1/2 Cups Panko (Asian bread crumbs)
1 Cup Flour
2 Tablespoons Brown Sugar
1 Teaspoon Pepper
1 Teaspoon Salt
1/2 Teaspoon Ginger (dried)
1/2 Teaspoon Garlic Powder
1 Tablespoon Orange Zest
1/2 Cup Canola Oil
8 Ounces Part Skim Milk Mozzarella Cheese, chopped into 1/4 dice
Salt, to taste

1
["1. Preheat the oven to 375 degrees. Have a large cookie sheet ready.", "2. Peel the eggplant skin leaving a 1 inch strip of skin between each peel. Cut the eggplant into 1/2"" round slices. On a paper towel line the slices in a single layer and top with another layer of paper towel. Press the paper towel into the eggplant to remove any excess moisture and bitterness. Let sit for 15 minutes on the paper towel.", "3. In a large bowl beat the eggs.", "4. In another large bowl combine all the ingredients for the coating with a fork.", "5. Dip each dried eggplant slice first into the egg and then coat with the blended panko crumbs. Use your fingers to press the crumbs into the eggplant for a nice crispy crust. Set the coated eggplant on one side of the cookie sheet ready to fry.", "6. Heat a 12 inch fry pan with the canola oil on high heat. Add the coated eggplant in ONE layer, not overcrowding. Lower the heat to medium and fry each side until golden brown. Place in a single layer on the same cookie sheet used above (just use the other side of the pan).", "7. Immediately salt the fried eggplant on the cookie sheet after frying. TOP with the chopped mozzarella cheese.", "8. Bake for 15 minutes JUST until the cheese melts. Serve hot or at room temperature"]

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Large Eggplant, 2 Large Eggs, beaten, Coating:, 1 1/2 Cups Panko (Asian bread crumbs), and more.

Yes, Asian Eggplant With Mozzarella Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Eggplant With Mozzarella Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions