How delicious and tasty are fried eggplant medallions! Have you ever tried them? It’s a very easy recipe to make, perfect as a side dish, as a filling for a juicy sandwich, but also as an appetizer. They can also be accompanied by a tomato and basil sauce, which will make them even more delicious and tempting. They can be served either hot or cold, so we can prepare them well in advance.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5/6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer, and Fall
Ingredients
- 2 Black Oval Eggplants
- 4 Large Eggs
- 1 tbsp Milk
- to taste Fine Salt
- to taste Breadcrumbs (also gluten-free or cornmeal)
- to taste Vegetable Oil
- to taste Pepper
Preparation
I used the “black oval” type of eggplants, which are long and rather “chubby” because they are perfect for frying, but nothing prevents you from using other types or cutting them lengthwise.
1) Remove the stem from the eggplants, wash, dry them, and cut them into slices about 1/4 inch thick, because during cooking the eggplants tend to lose moisture and therefore thickness, so if we cut them too thin, we could ruin the final result.
2) In the meantime, heat plenty of oil in a non-stick pan with high edges.
3) Put some breadcrumbs in a large bowl; in another bowl, beat the whole eggs with the milk (it makes the breading more fluffy and soft), a pinch of fine salt, and pepper.
To have a completely gluten-free dish, we can bread our eggplants (like those in the photo below) with gluten-free breadcrumbs or common cornmeal for polenta, either coarse or fine type.
4) When the oil reaches temperature, pass each eggplant slice first in the egg, drain, then in the breadcrumbs, shaking off the excess, and then back in the egg. Cook for a couple of minutes at most, turning the eggplant medallions frequently (a few pieces at a time to avoid lowering the oil temperature too much, which would ruin the frying), drain and transfer to absorbent paper. Continue until the medallions are finished. Sprinkle with a little more fine salt, pepper, and, if you like, a pinch of fresh marjoram, which goes excellently with eggplants.
