Recipe courtesy of Ingrid Croce
Breaded Eggplant
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 238
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 97
- Sodium
- 458
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
Lemon ricotta mixture:
2 pounds ricotta cheese
3 eggs, beaten
Zest of one lemon
Juice of one lemon
Salt and pepper to taste
Directions
- Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
- Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
- Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
Lemon ricotta mixture:
- Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.