Crispy Eggplant Medallions (Great with Pasta, Pesto, Hummus, and More)
I’m just gonna come out and say it: we’re big eggplant people. Love the stuff. I definitely feel like eggplant is one of those polarizing vegetables that folks either love or hate, and as a matter of fact when I first met Matt he was on the wrong side of the eggplant debate. Hated it. Unless it was fried. So eggplant parm was fine, but the stir-fried Szechuan spicy eggplant I loved so much? Absolutely not. And so, for the last seven years, the majority of the eggplants I’ve purchased have ended up dredged through flour and breadcrumbs before getting layered into eggplant parmesan. But over the last year or so, we’ve been taking this very favorite eggplant preparation—little medallions of crispy eggplant that are salty and creamy and crunchy—and tossing them into pasta with pesto or red sauce, or, like today, atop a bed of hummus with crispy chickpeas and salty feta and fluffy naan.
But don’t let the ideas stop there! This preparation of eggplant could be used in so many dishes across so many different flavors, either in place of meat or as a fun little addition. I’m thinking drizzled with a teriyaki sauce and served over a bed of rice, or layered with tomato, basil, and mozzarella for a twist on a caprese, or dunked into bowls of hot Thai green curry, or maybe even adding a bit of garam masala to the flour blend and serving alongside your favorite Indian dish.
The world is your eggplant, friend.
Let’s get to the recipe!
Crispy Eggplant Medallions
makes 12-20 medallions // inactive cook time 30 minutes // active cook time 20 minutes
2 medium eggplants (about 1.5-2 pounds total)
1 cup all-purpose flour
2 teaspoons za’atar (or your favorite dish-appropriate dry seasoning*)
2 eggs
1 cup panko bread crumbs
Salt + Pepper
1/4-1/3 cup vegetable oil for frying
Slice your eggplants into 1/4” medallions, sprinkle salt on both sides, and place in a single layer between two sheets of paper towels. Use a cast iron skillet, Dutch oven, or any other random heavy object to apply pressure. Let sit for thirty minutes. This step removes excess moisture from the eggplant to ensure a nice even fry.
While the eggplant is doing it’s thing, prep your dredge station by whisking together the flour and seasoning in one bowl, whisking the eggs together in another bowl, and placing the breadcrumbs in a third bowl. You’ll also want a cutting board or cookie sheet to place the medallions on after you dredge them.
After thirty minutes is up, use tongs to coat each medallion on both sides in the flour/seasoning blend, then the egg, then breadcrumbs. If you need to replenish any of your stations, eyeballing is fine.
Once you’ve got all your medallions breaded, add about 1/8” of oil to a large skillet over medium heat. Once the oil is shimmery, place your medallions in the oil, leaving about 1/2” between them. Fry for 2-3 minutes, then flip and repeat. You’re looking for a dark golden brown color here. Transfer to a cookie sheet or plate lined with paper towels. Repeat until all medallions are fried. If you’re working with a small skillet and need to do many batches of frying, I’d recommend throwing out and replace the oil after the third batch.
Serve however you’d like. We loved these with hummus, crispy chickpeas, feta, and naan but feel free to toss into your favorite sauce or stir fry!
Notes
Seasoning idea starters: Italian seasoning or a blend of garlic powder, salt, pepper, and oregano for eggplant Parmesan. Garam masala for serving with Indian curry. Chili flake and orange zest to serve with Chinese fried rice. Chili powder for fried eggplant tacos. Let us know what you come up with!
Thanks for stopping by the blog! As always, let us know if you try this recipe, and if you post about it on social media tag us @probablythis so we see it :)
xoxo Beau & Matt