Eggplant Steaks - Creamy Inside, Crispy Outside
Ready in less than 30 minutes, these eggplant steaks are finger licking good! Creamy, “meaty” with a light crisp on the outside they’re a total hit.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Wash and pat-dry the eggplants. Cut off the ends.Slice each eggplant crosswise into ⅓ inch thick slices.
Deep each slice in the beaten egg. Then dredge in breadcrumbs.
With a palm of your hand press breadcrumbs into the eggplant steak, tap of excess.
Have all breaded eggplants ready on a cutting board or on a large plate.
In a large deep pan preheat the oil to 350F.
If you don’t have a kitchen thermometer do a test-fry with a smaller piece first. If it starts to sizzle immediately and floats to the top, oil is ready.
NOTE: don’t let the oil overheat that it starts “smoking” or burning. Adjust the heat accordingly.
Deep eggplant steaks in a preheated oil and fry on each side for 3 to 4 minutes, flipping them from time to time.
Take out ready eggplants on a paper towel to remove the excess oil.
Sprinkle with salt and pepper to taste.
Enjoy eggplant steaks hot generously drizzled with fresh herbs.