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Pan-Fried Eggplant with Cheese
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and comforting Pan-Fried Eggplant with Cheese recipe featuring tender eggplant slices layered with gooey mozzarella or provolone cheese, lightly coated in flour and pan-fried to golden perfection. This vegetarian-friendly dish can be served as a main course, side, or appetizer, ready in under 30 minutes using simple pantry staples.
Ingredients
Scale
Eggplant Preparation
- 2 medium fresh eggplants, washed and sliced into 1/2 inch rounds
- Salt, for sprinkling
Coating and Filling
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten and seasoned with salt and pepper
- 8 oz mozzarella or provolone cheese slices
- Salt and pepper, to taste
- Optional: garlic powder, red pepper flakes, or cayenne pepper for seasoning
Cooking
- Olive oil, for pan-frying (about 3-4 tablespoons)
Garnish
- Fresh basil or parsley leaves
Instructions
- Prepare the Eggplant: Wash and slice the eggplants into approximately half-inch thick rounds. Sprinkle salt on each slice and let them sit on a paper towel for 15 minutes to reduce bitterness and moisture, then pat dry thoroughly.
- Set Up the Coating Station: In a shallow bowl, whisk eggs seasoned with salt and pepper. In a separate dish, mix all-purpose flour with any additional seasonings like garlic powder or red pepper flakes if desired.
- Assemble the Layers: Dip each eggplant slice first into the flour, coating it lightly but completely. Then dunk it into the beaten egg mixture. Place a slice of cheese on top, and sandwich it with another eggplant slice.
- Pan-Fry to Golden Perfection: Heat olive oil over medium heat in a non-stick skillet. Carefully place the eggplant-cheese sandwiches into the pan and cook 3-4 minutes per side until the crust is golden brown and the cheese inside has melted.
- Final Touches: Remove the cooked stacks and drain excess oil on paper towels. Garnish with fresh basil or parsley and serve warm for best flavor.
Notes
- Salt the Eggplant: Draws out moisture and bitterness, preventing sogginess.
- Don’t Overcrowd the Pan: Fry in batches for a crisp, golden crust.
- Use Fresh Cheese: Fresh mozzarella melts best for creamy texture.
- Adjust Heat Carefully: Medium heat ensures thorough cooking without burning.
- Let Rest Briefly: Allow resting to help cheese firm slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-Frying
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (approx. 2 sandwiches)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 75mg