Breaded Eggplant Recipe

Name: Breaded Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; Salt and pepper; 2 eggs, beaten; 1 cup milk or half and half; 1 clove garlic, crushed; 3 tablespoons extra virgin olive oil; 2 cups dry panko crumbs; 2 pounds ricotta cheese; 3 eggs, beaten; Zest of one lemon; Juice of one lemon; Salt and pepper to taste

Servings: persons

2 medium eggplants
Salt and pepper
2 eggs, beaten
1 cup milk or half and half
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
2 cups dry panko crumbs
2 pounds ricotta cheese
3 eggs, beaten
Zest of one lemon
Juice of one lemon
Salt and pepper to taste

1
Cut off the top of the eggplant and slice crosswise.
2
Sprinkle with salt and arrange the slices on a plate at an angle.
3
Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours.
4
Dry the eggplant slices with a paper towel.
5
Mix the eggs, milk and pinch of salt and pepper in a bowl.
6
Stir the crushed garlic into the olive oil in a cup.
7
Lightly coat a baking sheet with the garlic-olive oil mixture.
8
Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs.
9
Tap in the bread crumbs with your palm to get a good adherence to the surface.
10
Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet.
11
Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
12
Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

940

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 medium eggplants, Salt and pepper, 2 eggs, beaten, 1 cup milk or half and half, and more.

Yes, Breaded Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions