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Breaded aubergine in crispy coating, fried golden brown
Crispy breaded aubergine slices, fried golden brown and tender inside.

Breaded aubergine slices

Author: Flavelo
Recipes Vegetarian & Vegan

The structure of raw aubergine is spongy and airy. If breaded like this, it absorbs massive amounts of oil during frying. The trick is preparation: salting draws water from cells, the structure collapses and densifies. Thus the inside of the breaded slice becomes creamy and soft, not dripping with oil.

🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Chopping board
  • Kitchen paper (plenty!)
  • Frying pan
  • Breading dishes

Allergen Information

⚠️ Gluten
⚠️ Eggs

Instructions

1 ✓

Wash the aubergine, cut off ends, and slice into approx. 1 cm thick rounds.

Tip: Too thin dries out, too thick won't cook through.
2 ✓

Salt both sides of the slices thoroughly and let stand 20-30 minutes.

Tip: You will see water 'beading' out on the surface (osmosis). This is the key!
3 ✓

Wipe slices completely dry with kitchen paper. Press them a little too.

Tip: A dry surface is needed for coating adhesion.
4 ✓

Toss in flour, beaten (salted, peppered) egg, then breadcrumbs.

Tip: You can add a little milk to the egg to loosen it.
5 ✓

Fry both sides in hot oil over medium heat until golden brown.

Tip: Oil shouldn't be too hot, as aubergine needs time to soften (become creamy) inside.
6 ✓

Drain on kitchen paper.

Tip: Removing excess oil keeps it crispy.

Recipe FAQ

Why did it become bitter?
Aubergine skin or parts around seeds can be bitter. Salting (sweating) helps this too, as bitter juice drains away.
The coating came off.
You didn't wipe it dry enough before breading. Flour slides off a wet surface.

Ingredients

  • 2 medium Aubergines
  • 100 g Plain flour
  • 2 whole Eggs
  • 150 g Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 500 ml Oil (for frying)