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Pan-Fried Eggplant with Cheese

Pan-Fried Eggplant with Cheese
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Pan-Fried Eggplant with Cheese is a quick, easy, and versatile dish featuring crispy, golden eggplant sandwiches with melted mozzarella or provolone cheese. Perfect as a snack, appetizer, or main course, it combines comforting flavors with a satisfying texture, making it a kid-friendly, healthy comfort food that can be customized to suit various dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 medium firm eggplant (about 1 pound), sliced into 1/2-inch rounds
  • 4–6 slices mozzarella or provolone cheese
  • 1 cup all-purpose flour (or almond/gluten-free flour for gluten-free option)
  • 2 large eggs, beaten
  • 1/4 cup olive oil (for pan-frying)
  • Salt and pepper, to taste

Optional Herbs & Spices

  • Fresh basil or oregano, chopped (for mixing into flour or garnish)
  • Crushed red pepper flakes (for added heat)

Instructions

  1. Prepare the Eggplant: Slice the eggplant into 1/2-inch thick rounds. Lightly salt each slice and let them rest for 10-15 minutes to remove bitterness and excess moisture. Pat dry with paper towels before proceeding.
  2. Set Up Your Dredging Station: In one shallow dish, combine the flour with a pinch of salt, pepper, and optional herbs if using. In a separate bowl, whisk the eggs thoroughly. This two-step coating ensures the cheese adheres and the exterior crisps nicely.
  3. Assemble the Layers: Dip each eggplant slice first in the seasoned flour, then in the egg wash. Place a slice of cheese on one eggplant piece, then top with another coated eggplant slice to form a sandwich.
  4. Pan-Fry to Golden Perfection: Heat olive oil in a skillet over medium heat. Fry each eggplant and cheese sandwich for 3-4 minutes per side until golden brown and crispy. Adjust the heat as needed to avoid burning and to keep the cheese inside from leaking out.
  5. Serve Warm and Enjoy: Transfer the cooked sandwiches to a paper towel-lined plate to drain excess oil. Serve immediately while warm to enjoy the melty cheese center and crispy edges.

Notes

  • Use firm, ripe eggplants to avoid mushiness.
  • Salting the eggplant slices reduces bitterness and sogginess.
  • Maintain medium heat during frying to prevent burning and cheese leakage.
  • Fresh mozzarella provides the best melt and flavor.
  • Drain fried sandwiches on paper towels to keep them less greasy.

Nutrition

Keywords: eggplant, pan-fried eggplant, cheesy eggplant sandwich, mozzarella, appetizer, quick recipe, vegetarian, gluten-free option

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