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Breaded Eggplant Recipe: A Vegetarian Cutlet That Tastes Amazing

Breaded eggplant, Sicilian style, is one of those recipes that everyone likes: sliced eggplant, dipped in egg, breadcrumbs and fried!

Add to that a special parmesan breading which gives it a delicious crunch, and you have a winner on your hands.

breaded eggplant recipe

A flavorful breading that will be loved by the whole family.

This recipe is super quick and can come in handy if you’re looking for a tasty side dish to bring to the table.

Breaded eggplant makes eggplant the queen of the table.

You can taste them this way or simply in the middle of a sandwich if you are feeling a bit adventurous.

breaded eggplant in sandwich

Why I Love This  Recipe So Much

I love making these breaded eggplants, as they remind me of my childhood. 

I remember my mom making it and me coming through the kitchen to steal one from her while she cooked.

To this day I continue to make them, the exact way my mom makes them.

They are a delicious way to eat eggplant and they are so easy to make.

What Goes In This Breaded Eggplant?

Few ingredients to prepare these delicious eggplants!

Eggplant: the main ingredient in this dish.

I recommend using those round violets, they are perfect for the preparation of this dish.


Breading: to prepare these delicious eggplants we will use delicious Sicilian style breadcrumbs.

Sicilian style breadcrumbs have something more than just breadcrumbs.

This flavorful and fragrant recipe is made with stale bread crumbs very coarsely grated, topped with parmesan cheese, parsley and garlic that make everything taste so much better. 

Eggs: the egg is used to make the breadcrumbs stick to the eggplant.

How To Make This Breaded Eggplant

Cut off the ends of the eggplant, wash them and peel them (you can also leave the skin on if you prefer) and cut them into slices half an inch thick.

Prepare breadcrumbs with parmesan cheese, minced garlic, parsley, salt and pepper.

And beat the eggs.

Dip the eggplant in the beaten egg and finally in the flavored breadcrumbs.

At this point, take a wide-bottomed frying pan and pour in 1 finger of olive oil.

As soon as the oil is hot, place the breaded eggplants in the pan and let them brown first on one side and then on the other.

The oil should be hot, but not too hot otherwise the eggplant will burn.

Drain the eggplant on paper towels and lightly salt the surface.

And serve them, as a side dish or simply accompanied by a salad.

Breaded Eggplant FAQ

Do you need to salt the eggplant before frying?

In order to remove the bitterness from eggplant, follow the instructions below! I always do this. It is an added step, but helps with removing bitterness.

Sprinkle each eggplant slice with coarse salt and place them on top of each other in the colander, so that they are fairly pressed together. Place the colander on top of the bowl. For best results, add a weight on top of the eggplants and let them drain

Do you have to peel eggplants?

That’s up to you, for me it also depends on where I buy my eggplant.

If I buy them from my local greengrocer, I know how they were treated so I leave it.

In the case of eggplant, peeling helps remove the bitterness. If it is necessary for vegetables to retain their shape after cooking, it is not necessary to peel them. 

I love serving these eggplants with this delicious orange and fennel salad.

You can found more Healthy Salad Recipes here.

More side dishes:

Breaded Eggplant: The Sicilian Recipe


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breaded eggplant
Yield: 4 people

Breaded Eggplant Sicilian Style

Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

Delicious breaded eggplant cutlets, made the Sicilian way!


  • 2 Big eggplants
  • 1 Cup of bread crumbs
  • 1/4 Grated parmesan cheese
  • 1 Garlic
  • A bunch of parsley
  • Salt & pepper to taste
  • 2 Eggs


  1. First, we salt the eggplant to remove the bitterness. Peel and slice the eggplant.
  2. Place in a pasta colander and place salt on top of each layer of eggplant. Put a weight on top so that it helps to strain them. (about 2 hours)
  3. After two hours have passed, wash the eggplants under a trickle of water, in order to remove excess salt and dry them.
  4. Mince the garlic and parsley, and add them to the breadcrumbs with the grated parmesan cheese. Season with salt and pepper to taste.
  5. In a bowl, beat the egg.
  6. Let's start with the eggplant breadcrumbs. Pass them first in the egg and then in the breadcrumbs.
  7. As soon as you have finished with the breading of all the eggplant slices. breaded eggplant Dip them a few at a time in a pan with plenty of oil, about 2-3 cm.
  8. Reach a temperature of 170 - 180°C and cook both sides until golden brown. Keep an eye on the oil: it should not get too hot during cooking, otherwise they will cook too fast and you will get eggplants that are cooked on the outside and raw on the inside.
  9. As soon as they are cooked and golden brown, drain them with a skimmer and dry them with kitchen paper to remove excess oil.
  10. Serve them hot! But if you want, you can even serve them cold the next day. They are delicious either way.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 244Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 316mgCarbohydrates: 45gFiber: 8gSugar: 11gProtein: 9g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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Breaded Stuffed Eggplants: For A Complete Meal

Breaded eggplant

Eggplants for their compact texture and delicate taste, are also excellent stuffed and breaded.

Add to the ingredients 200 g of sliced mozzarella and 100 g of sliced cooked ham.

Resume the original recipe once the eggplants have been dried.

Place the slice on a plate, then put a slice of mozzarella and the prosciutto on top, cover with another slice of eggplant and compress everything well.

Dip the stuffed eggplants in the egg and then in the breadcrumbs, as per the original recipe, then proceed to bake or fry them.

How To Cook Breaded Eggplant In The Oven

Breaded Eggplant In The Oven

Arrange the eggplants on a baking sheet lined with baking paper and drizzle a little olive oil on top, and bake them in a hot oven.

Bake them for 20 to 25 minutes until they are nice and golden brown.

How To Cook Breaded Eggplant In The Air Fryer

Oil each slice with the spray oil and place the slices in the basket without overlapping, to

We set the fryer to 200°C (370 F) for 8 minutes, turning them halfway through cooking.

Cook them until golden brown.


They will keep in the refrigerator in a container for up to two days.

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