Eggplant Steaks Recipe
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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
Servings: 4



  • 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.