Eggplant Steaks
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. If you didn’t know what they’re made of, you would never guess it’s just an eggplant!
Rosa Bianca are the best eggplants for steaks. Their flesh is sweet, meaty and almost seedless. But you can use a more traditional Italian eggplant like Black Beauty as used in the photo.
Ingredients
- 2 eggplants
- 2 beaten eggs
- 1 cup of breadcrumbs
- Handful of chopped parsley and oregano
- Salt and Pepper to taste
- Vegetable Oil
Instructions
- Wash and pat-dry the eggplants. Cut off the ends. Slice each eggplant crosswise into 1 cm thick slices.
- Dip each slice in the beaten egg. Then coat in breadcrumbs, pressing the breadcrumbs into the eggplant steak and tapping of the excess.
- Have all breaded eggplants ready on a cutting board or on a large plate. In a large deep pan preheat the oil to 180C or sizzling.
- 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 the fresh herbs.
