I love all the fresh vegetables that come out during the summer months. There’s nothing like them. I can honestly say there’s not one vegetable that I can think of I don’t like. Eggplant is one vegetable that my parents used a lot of different ways; breading, drying and marinating to name a few. As I grew up and started cooking more my own style, I’ve grilled, stuffed and made ratatouille out of it. I just love it. Today I’m going to share a really easy way to bread it without any muss or fuss.
- 1 large eggplant (peeled and sliced)
- 4 eggs
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- pinch of salt
- 3 – 4 cups of bread crumbs
- 3/4 cup of beer (any kind will do)
- Grated cheese (optional)
- Salt and pepper to taste
- Olive oil
Mix the eggs, garlic powder, onion powder and salt. Once well mixed, slowly add the beer and mix again until combined.
Place 3 cups of bread crumbs (and grated cheese) in a container big enough to allow you to place the pieces of eggplant in it.
Dip the eggplant into the egg batter and then into the bread crumbs.
If you’re cooking it in a frying pan, cook as many pieces as you can that fit into the pan. Flip after about 3 minutes and cook the other side. Once done, place on a plate lined with paper towels.
If you’re cooking it in a pan on the grill, like I did, place as many as you can on the pan and grill it on indirect heat about 450 degrees for 8 to 10 minutes a side (depending on how thick you cut it)
Once you’re done cooking all the eggplant, you’re ready to use it in any recipe you’d like. Enjoy and please leave comments on if you make breaded eggplant, how you like it and if you’ve ever tried cooking it on the grill. Have an awesome day.