Crispy Eggplant Fritti Recipe
herb + panko breaded / fresh mozz / charred peppers / basil / grilled tomatoes / arugula / lemon vin / evoo / balsamic glaze
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Ingredients
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Fried Eggplant
Toppings
Method
Preparation of Eggplant
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
- 2
Set Up Breading Station
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with dried oregano, dried thyme, and black pepper.
Frying the Eggplant
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the panko breadcrumb mixture. Make sure they are well coated.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the breaded eggplant slices in batches. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Assembly
- 5
Prepare Toppings
While the eggplant is frying, prepare the toppings. Slice the fresh mozzarella, char the bell peppers, and grill the tomatoes until slightly softened.
- 6
Make Lemon Vinaigrette
In a small bowl, whisk together lemon juice, EVOO, salt, and pepper to taste.
- 7
