Quick Breaded Eggplant and Zucchini
Breaded eggplant and zucchini deliver on every front. Crispy on the outside and super tender on the inside, this quick (no extra wait!), and golden side dish is a fantastic way to sneak more veggies into your meal. Shall we?
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Eggplant and zucchini are beloved in the Balkans! It's safe to say that in terms of popularity these two are a close second only to cabbage (sour and fresh).
And breaded zucchini and eggplant are a fantastic side to almost any main course: goulash, bean stew and more. Today's recipe is a classic way to make them.
The veggies are sliced, dipped in flour and egg, and fried until golden. This creates a crisp crust while keeping the insides soft and juicy.
The best part? There is no wait time!
While many cooks salt to draw out the moisture (we do too for recipes like eggplant ground beef moussaka), our quick frying method preserves their natural flavor.
Why You'll Love These
✨ Perfectly Crispy. Golden and crunchy outside, soft and tender inside.
⏱️ Ready in 20 min. Breaded zucchini and eggplant are super simple and super fast.
💰 Budget-friendly Pantry Items. Pantry ingredients like eggs, flour, oil and veggies.
🌱 Vegetarian Option. Satisfying whether you add meat or not.
🍽️ Infinitely Versatile. Snack? Check! Side? Check! Appetizer? Check!
Ingredients
Here is the short list of ingredients you need to quickly bread eggplant and zucchini.
- Zucchini. Fresh zucchini. If you know where it's from, you don't need to peel it.
- Eggplant. Fresh eggplant. Peel.
- Eggs.
- Flour. Although we use the white flour, most flours should work.
- Oil. (Not pictured.) Most oils work.
- Seasonings. Salt and pepper work great, but for a bigger kick add some stock powder, Vegeta or a crushed bouillon cube. (Or seasonings of choice.)
Instructions
Here are the instructions.
Step 1. Prep veggies and coatings.
Step 2. Heat oil.
Step 3. Dip and fry.
Step 4. (Not pictured) Drain on paper towels.
Pair Breaded Veggies With
Here are a few ideas what to pair breaded zucchini and eggplant with:
Handling
Serve breaded eggplant and zucchini while hot and crispy. They pair beautifully with dips like ajvar, scallion salad, as well as grilled meats, and fresh bread.
Storing longer than a few hours isn't recommended, as the vegetables become soggy. Keep at room temperature, and reheat before serving.
Reheat breaded zucchini and eggplant in an oven or a toaster oven at about 375°F (190°C) for a few minutes until warmed through and crisp again. Microwaving will make the veggies soggy.
Recipe FAQs
No need for this recipe.
While the salt helps draw out the bitterness, super quick frying works similarly.
Yes.
The skin can be slightly bitter and tough, especially since these rounds are a little bit thicker.
If you know where your zucchini was sourced from, you don't have to peel it.
However, if it's not from a farmer's market, or your own garden, the safest way to eat them is peeled.
Oil not hot enough.
Make sure to fry it in super hot oil. Also, frying zucchini in batches helps.
Thoughts?
If you made breaded eggplant and zucchini and liked this amazing side, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Breaded Eggplant and Zucchini
Ingredients
- 2 eggplants medium, peeled and sliced into ½ inch rounds
- 2 zucchinis medium, peeled and sliced into ½ inch rounds
- 4-5 eggs
- 1.5 cups white flour
- salt and pepper to taste
- (Optional) 2 tablespoons seasoned salt (or Vegeta, or 1 bouillon cube crushed)
- ¾ cup oil (for frying) approximation, vegetable, olive oil, coconut
Instructions
- In a medium bowl, beat eggs, and add seasonings. Take another medium bowl and add flour to it.
- In a deep pan, add oil and heat on high.
- Dip vegetable rounds and slices first in flour then in eggs. Add to the pan. Fry the first few batches for two minutes on each side on high. (Later, as oil gets hotter lower it down to medium.) Later batches may need less time.
- Transfer to a paper towel so it soaks extra oil.
- Serve hot and crispy with ajvar, scallion salad, grilled meats, or fresh bread.Don't store. These are best eaten within a few hours; longer storage makes the vegetables soggy. Keep at room temperature a couple of hours. Reheat in the oven or toaster oven at 375°F (190°C) until crisp. Avoid microwaving.
Video
Notes
- Nutrition Info
