Breaded Eggplant Goodness

Eggplants are an excellent source of dietary fiber, potassium, manganese, folate and magnesium. You can enjoy them in many different ways and I always try to find new recipes to enjoy.

If you’re like me and you don’t like large eggplants with those bitter seeds, here’s a great simple recipe that anyone can use for their eggplants.


o 1 – 2 large eggplant
o 2 eggs
o 1 – 2 cups oil.
o 1 chicken bouillon cube
o black pepper
o 1.5 cups white flour
o 1 – 1.5 cup breadcrumbs
o optional: paprika


Fill one plate with flour.

On another plate, crush 3/4 of the bouillon cube, add pepper and mix well with the breadcrumbs.

Beat the eggs in a bowl or plate with a portion of the crushed bouillon cube.

Wash and slice eggplant (approximately 3cm thickness).

Lightly coat in flour and dust off the excess.

Dip sliced pieces in egg mixture and let the excess dip off.

Coat the slices with breadcrumbs and set aside.

Heat oil in a pan on high.

Fry until golden and place on towels to absorb excess oil.


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