Crispy Eggplant Bites

Instructions

1. Step 1

   Place the eggplant in a colander, toss with part of the salt, and leave it to drain over a baking sheet.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 gr Eggplant, 4.0 gr Salt

   Cookware: baking sheet, Chef Knife, colander, cutting board

2. Step 2

   Rinse the eggplant briefly and dry it thoroughly.

   Cookware: colander

3. Step 3

   Place the flour in the first shallow bowl.

   Ingredients used: 70.0 gr All-Purpose Flour

   Cookware: Shallow bowl

4. Step 4

   Crack the eggs into the second shallow bowl and whisk until uniform.

   Ingredients used: 2.0 piece Egg

   Cookware: Shallow bowl, whisk

5. Step 5

   Combine the panko, Parmesan, garlic powder, smoked paprika, black pepper, and remaining salt in the third shallow bowl.

   Ingredients used: 3.0 gr Garlic Powder, 1.0 gr Ground Black Pepper, 120.0 gr Panko Breadcrumb, 40.0 gr Parmesan Cheese, 2.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: Shallow bowl

6. Step 6

   Pour the vegetable oil into a heavy pot and heat it over medium heat to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 720.0 ml Vegetable Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

7. Step 7

   Coat each eggplant piece first in flour, then egg, and finally the panko mixture, pressing gently so the crumbs adhere.

   Cookware: Shallow bowl

8. Step 8

   Fry the breaded eggplant in small batches until deep golden and tender, turning once. Let the oil return to 175°C between batches.

   Timer: 4 min (fixed)

   Cookware: Kitchen thermometer, Large heavy pot with lid, slotted spoon

9. Step 9

   Transfer the fried eggplant bites to a wire rack and serve while hot and crisp.

   Cookware: baking sheet, slotted spoon, wire rack