Crispy Breaded Eggplant Rounds

Name: Crispy Breaded Eggplant Rounds
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: Française
Ingredients: 2 medium eggplants, unpeeled; 2 large eggs; Salt to taste (season generously); 1½ cups fine breadcrumbs; 1 tsp dried Italian herbs; Vegetable oil for frying

By Marie Lefebvre · Updated November 1, 2026

Golden and crunchy on the outside, tender on the inside — these breaded eggplant rounds are a fuss-free crowd-pleaser ready in under 20 minutes. Serve them as a starter, a side dish, or on top of a fresh green salad for a light vegetarian meal.

Prep⏱️ 10 min

Servings👥 3 servings

Difficulty📊 Very Easy

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🛒 Ingredients

3 servings

2 medium eggplants, unpeeled
2 large eggs
Salt to taste (season generously)
1½ cups fine breadcrumbs
1 tsp dried Italian herbs
Vegetable oil for frying

🛍️ Recommended tools

🥗Saladier en verreSee on Amazon →🥬Essoreuse à saladeSee on Amazon →🔪Mandoline cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Wash the eggplants and slice them into rounds about 1 cm (½ inch) thick.
2
Beat the eggs in a shallow bowl with a generous amount of salt — the mixture should taste noticeably salty to properly season the eggplant flesh.
3
Combine the breadcrumbs and dried herbs on a flat plate.
4
Dip each eggplant round in the beaten egg, let the excess drip off, then press it firmly into the breadcrumbs to coat both sides evenly.
5
Heat a thin layer of oil in a skillet over medium-high heat. Fry the rounds for 3–4 minutes per side until deeply golden and crispy.
6
Drain on paper towels and serve hot.

💡 Chef's Tip

Sprinkle the sliced eggplant with salt and let it sit for 10 minutes before breading to draw out excess moisture — this makes them even crispier. Stir grated Parmesan into the breadcrumbs for an irresistible cheesy crust.