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Panko Crusted Eggplant

Yields2 ServingsPrep Time2 minsCook Time10 minsTotal Time12 mins

 Large bowl
 Large saute pan
 1 Large eggplant
 Kosher salt, to taste
 1 cup All-purpose flour
 1 cup Seasoned panic breadcrumbs

Slice the eggplant into slices that are 1/2 an inch thick.


Add the eggplant to a large bowl and season with kosher salt. Then, in a large sauté pan, add oil and begin to heat. Dredge the eggplant in the flour. Once the oil is hot add the eggplant and sauté for three to four minutes per side. Once golden, move the slices to a platter and sprinkle the bread crumbs over the top.


Serve warm.

Nutrition Facts

Servings 0