Description
Golden, crunchy eggplant slices layered on toasted bread and finished with fresh tomatoes and herbs, this crostini is crisp on the outside, tender inside, and perfect for sharing.
Ingredients
Scale
- 1 medium eggplant, sliced into rounds
- 1 baguette, sliced and toasted
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup olive oil
- 1 cup fresh tomatoes, diced
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a skillet over medium heat until hot.
- Prepare three bowls, one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
- Dredge eggplant slices in flour, dip into eggs, then coat well with breadcrumbs.
- Fry eggplant in batches until golden brown and crispy on both sides.
- Transfer cooked eggplant to a wire rack and season lightly with salt.
- Place crispy eggplant slices on toasted baguette rounds.
- Top with diced tomatoes and fresh basil, then serve warm.
Notes
- Do not overcrowd the pan to keep the eggplant crispy.
- Use a wire rack instead of paper towels to avoid sogginess.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 crostini
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: eggplant crostini, crispy eggplant appetizer, vegetarian crostini, easy party appetizers