Crispy and Savory Breaded Eggplant (Melanzane Sabbiose)
AuberginenLiebe 7.1M💬 2.7K⏱ 8:06
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⚠️ AI-generated recipe. Actual results may vary.
Servings2Servings
1510
About 280 kcal per serving· about 560 kcal total· ⏱ 35 min(AI estimate)
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- eggplant(가지)1 pieces
- breadcrumbs(빵가루)40 g
- grated Parmesan cheese(파마산 치즈 가루)⇄ Substitute ▼20 g
- eggs(달걀)1 large
- olive oil(올리브유)3 tablespoons
- dried basil(말린 바질)1 teaspoon
- garlic powder(마늘 가루)1 teaspoon
- Greek yogurt(그리스식 요거트)⇄ Substitute ▼100 g
- lemon juice(레몬즙)1 teaspoon
- minced garlic(다진 마늘)1 cloves
- salt, pepper, paprika, parsley, dill(소금, 후추, 파프리카 가루, 파슬리, 딜)to taste
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Steps
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- 1Cut the eggplant into bite-sized cubes.
- 2In a small bowl, mix together the breadcrumbs, Parmesan cheese, dried basil, garlic powder, salt, and pepper.
- 3Dip the cubed eggplant into beaten eggs, then coat them evenly with the breadcrumb mixture.
- 4Place the eggplant on an oven or air fryer tray, drizzle with 2 tablespoons of olive oil, and bake until golden brown and crispy.
- 5To make the dipping sauce, whisk together the Greek yogurt, minced garlic, the remaining tablespoon of olive oil, lemon juice, salt, pepper, paprika, and chopped dill.
- 6Sprinkle the crispy eggplant with parsley and serve with the yogurt dipping sauce.
💡 Cooking Tips
Press the breadcrumbs firmly onto the eggplant to ensure a much crispier texture.
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