Eggplant croutons are crunchy on the outside and tender creamy on the inside. These croutons will elevate any soup, salad, or pasta with an elevated touch. The recipe is easy and will impress everyone.
Salt the cubes with generous amounts of salt. Let the eggplant sit in a sifter for 10 minutes.
Rinse the eggplant thoroughly with water then pat dry.
In a bowl, season the flour with salt and pepper.
In another bowl, combine the parmesan cheese and teh seasoned breadcrumbs.
In batches of 5 cubes or so, coat the eggplant in the flour, shake the excess off.
Dip the floured cubed in the whisked egg.
Coat the eggwashed cubes with the breadcrumb mixture.
Repeat this process with the remaining eggplant cubes.
In a deep frying pan, heat some peanut oil to 350°.
Fry the eggplant 5-7 cubed at a time. Do not over crowd the pan.
Flip the cubes around so they fry to golden perfection in all sides.
Remove the fried cubes and lay on a papertowl to let the excess oil get absorbed.
Try one crouton, if you feel they are not 100% creamy and done in the middle, place them on a baking sheet and bake at 400° for 7 minutes.
Season with salt and sprinkle freshly grated parmesan cheese.
Recipe Video Instructions
Notes
These delicious crouton-like nuggets of fried eggplant can be served as a side dish, or atop a tomato soup, a salad, or even on pasta. The note is to let these be a versatile addition to any dish.