Crispy with panko and grana padano are a delicious and healthy dish that can be served as a snack or a side dish. This vegetarian recipe is perfect for those who want to eat more plant-based meals without sacrificing taste.

Eggplants are one of the most versatile vegetables you can work with in the kitchen. They have a rich and creamy flesh, which absorbs flavors and sauces beautifully, making them an excellent ingredient for a variety of dishes.

This recipe takes advantage of the eggplant’s mild flavor and uses a combination of crunchy panko breadcrumbs and nutty grana padano to add texture and a savory kick to the dish. The result is a flavorful and satisfying dish that will be a hit with vegetarians and meat-lovers alike.

To make crispy eggplants with panko and grana padano, you will need to gather a few ingredients. The list is not extensive and choosing them is straightforward. Here is what you will need:

– 1 large eggplant, sliced into 1/4-inch rounds
– 1/2 cup all-purpose flour
– 2 eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup grated grana padano cheese
– Salt and pepper
– Olive oil for frying

The first step is to preheat your oven to 375°F and line a baking sheet with parchment paper. Then, take your sliced eggplant rounds and season them with salt and pepper on both sides.

Next up, set up your breading station. This recipe calls for three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated grana padano cheese.

Take each eggplant slice and dip it in flour, then shake off the excess. Then, dip it in the beaten eggs, making sure to coat it evenly. Finally, coat it with the panko and grana padano mixture. Repeat the process until all the eggplant slices are dredged.

In a large skillet over medium-high heat, add enough olive oil to cover the bottom of the pan. Once the oil is hot, add about half of the breaded eggplant slices and fry until golden brown and crispy on both sides, about 2-3 minutes per side.

Transfer the fried eggplant to the prepared baking sheet and repeat the process with the remaining slices. Once all the eggplants are fried and on the sheet, bake in the oven for 10-12 minutes or until heated through.

Once out of the oven, serve the crispy eggplants with your favorite dipping sauce or as a side dish to any meal. They are crisp and golden brown outside, while tender and soft on the inside. The combination of the panko and grana padano creates a delightful crust that complements the eggplant flavor.

Not only are these crispy eggplants tasty, but they are also nutritious. Eggplants are loaded with fiber, potassium, and antioxidants that help improve digestion, promote heart health, and boost your immune system.

In conclusion, crispy eggplants with panko and grana padano are a delicious and healthy dish that is easy to make and a crowd-pleaser. The flavors and textures in this dish are perfect in every way. They are crispy, savory, and satisfying, making them an irresistible treat. Try this recipe at your next family dinner or holiday gathering and watch it disappear before your eyes.

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