Crispy Breaded Eggplant Recipe with Tomato and Mozzarella

(mydeliciousmeals.com)
Crispy Breaded Eggplant Recipe with Tomato and Mozzarella

I love eggplant and am always searching for fresh and inventive eggplant recipes to try.

This Crispy Breaded Eggplant Pockets with Tomato and Mozzarella is a great recipe that you can enjoy as an appetizer, side dish, or even main dish.

After baking until golden brown, each eggplant slice is filled with creamy mozzarella and a slice of ripe tomato, then quickly breaded and pan fried to crispy perfection.

It's truly a delicious way to enjoy the flavors of eggplant. Next time you're looking for a tasty recipe to impress your guests, delight the whole family, or simply indulge yourself, give this crunchy eggplant a try!

Ingredients

  • 1 eggplant
  • 7 slices Mozzarella cheese (fresh)
  • 7 slices tomato (medium size)
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup bread crumbs
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon garlic powder
  • 3 tablespoons avocado oil
  • avocado oil spray
  • salt
  • ground black pepper
Yield:
eggplant pockets
Prep time:
15 minutes
Cook time:
30 minutes
Total time:
45 minutes
Yield: 7 eggplant pockets | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes

Notes

Leftover breaded eggplant pockets can be stored in an airtight container in the refrigerator for up to 3-4 days. I like to reheat them in my toaster oven to help maintain their crispiness. 

If you don't have dry basil and oregano, Italian seasoning works well as a substitute.

You have the option to use either regular breadcrumbs or panko breadcrumbs for this recipe. For my version, I used regular breadcrumbs.

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut off the ends of the eggplant, then cut the eggplant lengthwise into 7 slices.
Eggplant sliced lengthwise on a cutting board.
3. Line a baking sheet with parchment paper and spray (or brush) it with avocado oil. Place the slices of eggplant on the prepared baking sheet in a single layer and season them with salt and black pepper. Spray the top of the eggplants with avocado oil.
Eggplant slices on a baking sheet seasoned with salt and pepper.
4. Bake the eggplant slices in the preheated oven for 20 minutes until they are tender and slightly browned. Allow the baked eggplant slices to cool slightly.
Baked eggplant slices on a baking sheet straight from the oven.
5. Use a paper towel to remove excess moisture from tomato slices. Place a slice of mozzarella followed by tomato on one side of each baked slice of eggplant. Season with garlic powder, dry oregano, and dry basil.
Baked eggplant slices topped with mozzarella and tomato, seasoned with basil and oregano.
6. Fold over the second side of each eggplant slice to cover the filling, creating a sandwich-like shape.
Baked eggplant slices folded in half with mozzarella-tomato filling inside.
7. Prepare a breading station. Place the flour on one plate, breadcrumbs on another plate (you can combine bread crumbs with a pinch of salt), and beat the egg with water in a shallow bowl.
Breading station with 3 plates: flour, egg mixture and bread crumbs.
8. Dredge each stuffed eggplant pocket in the flour, dip it in the beaten egg mixture, and then coat it with the bread crumb mixture.
Breaded eggplant pocket with filling inside.
9. Heat avocado oil in a large skillet over medium-high heat. Fry the breaded eggplant pieces in the hot oil for about 4 minutes per side, or until they are nicely golden brown and crispy.
Breaded eggplant pockets browning in a skillet.
10. Once cooked, transfer the fried eggplant to a serving plate. You can use paper towels to blot any excess oil. Optionally, garnish with fresh parsley before serving. For best results, enjoy your crispy breaded eggplant with tomato and mozzarella while still warm!
Crispy Breaded Eggplant Pockets with Tomato and Mozzarella on a serving board.
Crispy Breaded Eggplant Pocket with Tomato and Mozzarella cut in half to show the filling.

Recipe Video

Shop products and ingredients I recommend for this recipe:

Fresh Mozzarella

Fresh Mozzarella
Eggplant

Eggplant
Tomatoes on the Vine

Tomatoes on the Vine
Eggs

Eggs
Bread Crumbs

Bread Crumbs
Organic Flour

Organic Flour
Oregano

Oregano
Dried Basil

Dried Basil
Garlic Powder

Garlic Powder
Avocado Oil

Avocado Oil
Avocado Oil Spray

Avocado Oil Spray

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!

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