Crispy Eggplant Medallions

Ingredients

• 2 medium to large, about 900–1,130 g total (2–2.5 lb)globe eggplants
• 30 g (2 tablespoons)kosher salt
• 125 g (1 cup)plain flour
• 3 largeeggs
• 120 g (2 cups)Panko breadcrumbs
• 100 g (1 cup)freshly grated Parmesan
• 2 teaspoonsgarlic powder
• 1 teaspoononion powder
• 1 teaspoonsmoked paprika
• 1 teaspoonItalian seasoning or dried oregano
• ½ teaspoonblack pepper
• 240 ml (1 cup) for frying; a few tablespoons or cooking spray for baking or air-fryingneutral oil, such as rapeseed, vegetable or avocado oil
• To tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Slice the aubergines

   Wash and dry the aubergines, then trim off the stem and base. Cut them crosswise into even rounds about 1.3 cm (½ inch) thick.

2. 2

   Salt the slices

   Lay the rounds in a single layer on paper-towel-lined baking sheets, using two if needed. Sprinkle both sides generously with the kosher salt.

3. 3

   Let them sweat

   Leave the salted slices for at least 30 minutes, or up to 60 minutes, until beads of moisture appear on their surfaces.

4. 4

   Rinse thoroughly

   Rinse each slice under cool running water to remove the salt and drawn-out liquid.

5. 5

   Dry the aubergine

   Arrange the rinsed slices on a clean tea towel or fresh paper towels. Pat firmly to remove as much moisture as possible.

6. 6

   Mix the flour

   In a shallow dish, whisk together the flour and black pepper.

7. 7

   Whisk the eggs

   In a second shallow dish, whisk the eggs until the yolks and whites are fully combined and slightly frothy.

8. 8

   Season the breadcrumbs

   In a third shallow dish, mix the Panko, Parmesan, garlic powder, onion powder, smoked paprika and Italian seasoning with a fork.

9. 9

   Coat in flour

   Dip each dry slice in the flour mixture to coat both sides lightly, then shake off the excess.

10. 10

    Dip in egg

    Move each floured slice into the egg, coating it all over. Let excess egg drip back into the dish.

11. 11

    Coat in crumbs

    Press each slice into the Panko mixture, coating both sides. Set the breaded rounds on a clean baking sheet or wire rack and repeat with the remaining slices.

12. 12

    Heat the frying oil

    Pour about 1.3 cm (½ inch) of neutral oil into a large, heavy-based frying pan. Heat over medium-high until shimmering, about 175°C (350°F). If you do not have a thermometer, test it with a small breadcrumb; it should sizzle vigorously.

13. 13

    Fry in batches

    Carefully add a few medallions in a single layer without crowding the pan. Fry for 2–4 minutes per side, until deep golden and crisp.

14. 14

    Drain the medallions

    Lift the cooked rounds out with a spatula or tongs and place them on a wire rack set over a baking sheet. If desired, add a tiny pinch of salt straight after frying.

15. 15

    Finish frying

    Fry the remaining medallions in batches, adding a little more oil between batches if needed and letting it return to temperature.

16. 16

    Heat the oven

    For the oven method, preheat the oven to 220°C (425°F). Line two baking sheets with baking parchment.

17. 17

    Arrange and oil

    Arrange the breaded rounds in a single layer on the prepared sheets. Spray the tops generously with cooking spray or drizzle lightly with olive oil.

18. 18

    Bake the first side

    Bake for 15 minutes, then carefully turn each medallion and spray the other side with cooking spray.

19. 19

    Bake until crisp

    Return the trays to the oven for another 10–15 minutes, until the coating is golden and crisp and the aubergine is tender.

20. 20

    Heat the air fryer

    For the air-fryer method, preheat the air fryer to 200°C (400°F).

21. 21

    Load the basket

    Lightly spray the air-fryer basket with cooking spray. Arrange the medallions in a single layer without overlapping; cook in batches.

22. 22

    Air-fry until crisp

    Cook for 8–10 minutes, turning the medallions halfway through, until golden and crisp.

23. 23

    Cook remaining batches

    Repeat with the remaining medallions, keeping them in a single layer in the basket.

What are crispy eggplant medallions?

These are crosswise slices of globe eggplant, coated in flour, egg and seasoned breadcrumbs before being cooked until crisp. Eggplant dishes are common across Mediterranean and Middle Eastern cooking, though this breaded, Parmesan-coated version has a familiar Italian-American feel.

Here, Panko gives the crust a light crunch, while Parmesan and dried seasonings add savoury flavour. Salting and thoroughly drying the rounds helps keep the coating from turning soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the flour and Panko, while the Parmesan, eggs and frying oil contribute much of the fat; the aubergine provides some fibre. The supplied per-serving protein figure is 0 g, though the eggs and Parmesan contain protein. Pair a portion with a green salad or other vegetables for a more balanced plate.

Choose and prepare the eggplant

Firm fruit: Choose smooth, shiny eggplants that feel heavy for their size. Even-sized rounds cook at a similar pace, so aim for slices about 1.3 cm thick.

Salt and rinse: The resting period draws moisture to the surface, but the slices need a thorough rinse afterwards. Pat them very dry before breading, or the coating may not cling as well.

Build a coating that stays put

Flour first: A light flour layer gives the beaten egg something to grip. Shake off excess so it does not make a pasty layer beneath the crumbs.

Press the crumbs: Coat each side in the Panko mixture and press gently so it adheres. Freshly grated Parmesan blends into the crumbs and brings a more pronounced savoury flavour.

Get the texture right

Frying: The oil should shimmer and reach about 175°C before the medallions go in. Work in uncrowded batches so the oil stays hot and the crust can brown rather than absorb excess oil.

Baking or air-frying: Keep the rounds in a single layer and turn them as directed. They are ready when the coating is golden and crisp and a knife passes easily through the aubergine.

Choose your cooking method

Pan-frying: This method gives the medallions a deep golden crust, with 2–4 minutes per side as a guide. Drain them on a wire rack so steam can escape from underneath.

Oven or air fryer: These options use less oil than pan-frying and need the slices arranged without overlap. Cook in batches if necessary, rather than stacking or crowding the rounds.

Serve while crisp

Fresh finish: Scatter chopped parsley over the medallions just before serving. They are best hot, while the crumb coating is at its crispest.

Pairing ideas: Serve them alongside a green salad, roast vegetables or tomato sauce for dipping. A simple side with vegetables adds freshness and contrast to the cheesy coating.

Recipe notes & tips

• Slice the aubergines evenly so the rounds cook at the same rate.
• Rinse the salted slices well to avoid an overly salty result.
• Pat each round dry before starting the flour, egg and crumb coating.
• Keep the oil temperature steady and fry in batches rather than crowding the pan.
• Use a wire rack to drain fried medallions and keep air moving around the crust.
• For the oven or air fryer, arrange the rounds in a single layer and turn them at the stated point.

Variations

• Add chilli: Mix chilli flakes into the Panko for a little heat.
• Use oregano: Choose dried oregano in place of the Italian seasoning.
• Serve with tomato sauce: Offer warm tomato sauce alongside as a dip.
• Add lemon: Finish the cooked medallions with a squeeze of lemon juice.
• Change the cheese: Replace some of the Parmesan with finely grated Pecorino for a sharper savoury crust.

Common mistakes to avoid

• Uneven slices: Cut the rounds to a similar thickness so they finish cooking together.
• Skipping the rinse: Rinse away the salt after the resting time to prevent an overly salty dish.
• Damp aubergine: Pat the slices thoroughly dry before coating so the crumbs adhere better.
• Loose coating: Press the Panko mixture gently onto both sides of each egg-coated slice.
• Crowded frying pan: Fry in batches so the oil stays hot and the crust can crisp.
• Draining on paper towels: Use a wire rack instead to avoid trapping steam beneath the medallions.

How to store

Refrigerate cooled medallions in an airtight container for up to 3 days. Reheat in a 200°C oven or air fryer until hot and crisp; microwaving tends to soften the coating.

Frequently asked questions