Sicilian Fried Eggplant with Bruschetta Topping Recipe

Fried Eggplant with Bruschetta Topping

Step 1: Prepare the Eggplant

Cut 1 eggplant into rounds about a quarter inch thick.

Step 2: Soak the Eggplant [00:00]

Add water and salt to a large bowl, and soak the eggplant rounds for 1 to 2 hours, using a plate to ensure they are submerged. This process helps remove the bitterness from the eggplant.

Step 3: Dry the Eggplant [00:00]

After soaking, pat the eggplant rounds dry with a paper towel.

Step 4: Prepare the Coating [00:00]

On one plate, add flour. On another plate, mix 1 part Italian breadcrumbs with 1 part Parmesan cheese. Season both plates with Greek seasoning, garlic powder, chicken bouillon, and pepper.

Step 5: Coat the Eggplant [00:00]

Dip each eggplant round into the flour, then into whisked eggs, and finally pack on the breadcrumbs.

Step 6: Fry the Eggplant [00:00]

Fry the coated eggplant rounds in high heat oil heated to about 320 degrees until they are golden brown. Let them rest on a cooling rack.

Step 7: Prepare the Bruschetta Topping [00:00]

For the topping, remove the center and seeds from 5 Roma tomatoes, then dice them up. Add them to a bowl with 1/3 cup of fresh chopped basil, 3 tablespoons of olive oil, and salt and pepper to taste. Stir it together.

Step 8: Serve [00:00]

Serve the fried eggplant with the bruschetta topping on the side. Optionally, top with balsamic glaze. Enjoy!