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Pan-Fried Eggplant with Cheese

Pan-Fried Eggplant with Cheese
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A quick and easy Pan-Fried Eggplant with Cheese recipe featuring tender eggplant slices sandwiched with melty mozzarella or provolone cheese, coated in a crispy golden crust. Perfect as an appetizer, snack, or part of a main meal, this dish combines simple pantry staples to deliver a comforting and flavorful treat ready in under 30 minutes.

Ingredients

Scale

Main Ingredients

  • 1 medium-sized firm eggplant
  • 4–6 slices mozzarella or provolone cheese
  • 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 1 large egg (or flax egg for vegan option)
  • 3/4 cup breadcrumbs (use gluten-free breadcrumbs or crushed gluten-free crackers for gluten-free option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian herbs (dried basil, oregano, thyme mix)
  • Olive oil or vegetable oil for pan-frying (about 1/4 cup)

Instructions

  1. Prepare the Eggplant Slices: Slice the eggplant into approximately 1/2-inch thick rounds. Lightly salt the slices and let them sit for 10-15 minutes to draw out any bitterness and excess moisture, then pat dry thoroughly with a paper towel.
  2. Set Up Breading Stations: Prepare three shallow bowls: one with the flour seasoned with salt and pepper, one with the beaten egg, and one with a mixture of breadcrumbs, garlic powder, and Italian herbs.
  3. Assemble the Cheese-Stuffed Eggplant: Place a slice of cheese between two slices of eggplant to create little “sandwiches.” Press gently to help them adhere together.
  4. Coat the Eggplant Sandwiches: Dip each sandwich first in the seasoned flour, then in the beaten egg, and finally coat thoroughly with the breadcrumb mixture, ensuring an even and generous coating for extra crispiness.
  5. Pan-Fry Until Golden: Heat olive oil in a large skillet over medium heat. Fry each sandwich for about 3-4 minutes per side, or until the crust is golden brown and the cheese inside has melted. Transfer the cooked sandwiches to a paper towel-lined plate to drain any excess oil.

Notes

  • Pat Dry Eggplant: Removing moisture ensures crispier frying and less sogginess.
  • Don’t Overcrowd the Pan: Fry in batches to maintain heat and achieve a uniformly crispy crust.
  • Use Medium Heat: Prevent burning the crust while allowing the cheese to melt perfectly inside.
  • Press Cheese Slices Thin: Thinner cheese melts faster and won’t leak out during frying.
  • Try Fresh Herbs: Fresh herbs added to breadcrumbs pack extra flavor and aroma.

Nutrition

Keywords: eggplant, pan-fried eggplant, cheese stuffed eggplant, easy appetizer, quick snack, gluten-free option, vegetarian

Find it online: https://homemademealz.com/pan-fried-eggplant-with-cheese/