The eggplants with breadcrumbs in a pan are a typical side dish from southern Italy. I discovered them in Sicily at a small country trattoria and instantly fell in love.
The contrast between the crunchy bread and the soft eggplant flavored with tomato and Parmesan is truly irresistible!
It’s an eggplant recipe that’s economical, made with simple and genuine ingredients, versatile and appealing both to the eyes and the palate.
Pan-fried eggplants with crumbs are a great way to use leftover bread. The crumbs are often made with stale bread: that way you avoid waste and turn an “old” ingredient into something delicious.
You can serve eggplants with breadcrumbs with either meat or fish.
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I also recommend
- Quick Mediterranean-style eggplants in a pan, WITHOUT OVEN, stringy and tasty.
- Gratinated Mediterranean-style eggplants, crunchy and quick, they disappear before they even cool down.
- Eggplant flatbread, no dough, cooked in a pan, ready in 5 minutes!
- Zucchini and bresaola salad, light and fresh, ready in a few minutes.
- Difficulty: Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for eggplants with breadcrumbs
- 1.1 lbs eggplants
- 5.3 oz bread crumbs
- 7.1 oz tomatoes
- 2 tbsps grated Parmesan
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 1 clove garlic
- 1 sprig parsley
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Chopper
Steps for preparing eggplants with breadcrumbs
To prepare the delicious eggplants with breadcrumbs, start by choosing fresh and firm eggplants. Remove the stem and bottom and wash them thoroughly under running water. Pat them dry with paper towels. I leave the skin on as it is rich in nutrients.
In a chopper chop the bread crumbs. Grease a non-stick pan with a tablespoon of extra virgin olive oil and let the bread crumbs toast for a few minutes until golden
On a cutting board, slice the eggplants in half and then into regular-sized cubes of the same dimensions
Wash the tomatoes and remove the skin. Cut them into small cubes
Grease a pan with 3 tablespoons of extra virgin olive oil and sauté a clove of garlic. Remove it and add the eggplants, letting them sauté for a few minutes.
Add the tomatoes and cook until done
Combine the bread with the eggplants and mix gently. Sprinkle with fresh chopped parsley and enjoy them warm or at room temperature
Storage
The eggplants with breadcrumbs can be stored in the fridge in an airtight container for 2 days. Reheat them for a few minutes in a pan before serving.
You can freeze. Allow the cooked eggplants to cool completely.
Divide into portions.
Place each portion in airtight containers or freezer bags.
Label with date.
Storage: in the freezer, they last about 2–3 months without losing much flavor.
Defrosting: best in the fridge for a few hours/overnight. Then you can reheat them in the oven or a pan.
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FAQ
Can I also make them in the oven?
Yes, you can toast the bread on a baking tray with a bit of extra virgin olive oil and cook the eggplants with the tomatoes in a baking dish.
