Crispy Stuffed Eggplant Slices
Crispy Stuffed Eggplant Slices are a delicious appetizer made with tender eggplant stuffed with cream cheese and mozzarella, coated in golden breadcrumbs, and fried to perfection. Perfect for parties or as a savory snack, this recipe pairs wonderfully with sweet chili sauce. Try this quick and easy fusion dish today!
Crispy Stuffed Eggplant Slices are a delightful combination of tender eggplant, creamy cheese, and a golden, crunchy coating. These bite-sized treats feature layers of cream cheese and gooey mozzarella nestled between eggplant slices, coated in seasoned flour, egg, and breadcrumbs, and fried to perfection. Served with a side of sweet chili sauce, they offer a perfect balance of savory flavors and a satisfying crunch, making them an irresistible appetizer or snack for any occasion.
Ingredients
- 2 eggplants
- Cream cheese
- Mozzarella cheese
- 1 tablespoon Parmesan cheese powder
- 2 tablespoons flour
- 2 eggs
- Bread crumbs
- Cooking oil
- Sweet chili sauce
Nutritional Information
- Calories: 300
- Protein: 10g
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrate: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 80mg
Directions
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Slice the eggplants into 2.5 cm (about 1 inch) thick slices. Generously salt both sides of each slice and let them sit for 10 minutes to draw out excess moisture.
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Crack 2 eggs into a bowl and whisk until smooth. In a separate bowl, combine 2 tablespoons of flour and 1 tablespoon of Parmesan cheese powder, mixing well.
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Prepare a bowl with bread crumbs. Gently press the eggplant slices to release any remaining moisture. Use tissue paper to pat the slices dry. Spread cream cheese on one side of the eggplant slices, then top with mozzarella cheese.
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Sandwich the eggplant slices together, enclosing the cheese. Coat the sides of the stuffed eggplant slices with the flour mixture. Dip the slices in the whisked egg, ensuring they are evenly coated, and then coat them with bread crumbs.
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Heat cooking oil in a small pan over medium heat. Fry the prepared eggplant slices until golden brown, flipping as needed. Remove from the pan and drain excess oil on a paper towel.
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Serve hot with sweet chili sauce for dipping.
