Breaded Eggplants: The Typical Recipe From Nice.

Breaded eggplants are a delicious Niçoise specialty, to be served as an appetizer or for an aperitif. We invite you to discover this very simple recipe to make with only three main ingredients: eggplants, eggs, and breadcrumbs.


Here are the ingredients to make breaded eggplants à la niçoise for 4 people:

3 eggplants
2 large eggs
frying oil (preferably grape seed oil)

Cutting eggplants

The recipe for breaded eggplants like in Nice is easy but requires a bit of time.

1- Wash the eggplants, dry them, and cut them (without peeling) into thin slices lengthwise.

Note: For each eggplant, remove the first and last slice which have a lot of skin.

2- Let the eggplant slices drain for at least 30 minutes on a plate, sprinkling them with salt.

Breading preparation

To prepare breaded eggplants, simply coat the vegetable slices in beaten egg and breadcrumbs, just like a Milanese cutlet.

1- Beat the eggs in a shallow dish. Add some pepper and a little salt (but not too much as the eggplants are already salted).

2- Prepare a plate filled with breadcrumbs.

3- When the eggplant slices have released their water, pat them dry with paper towels and coat them by dipping them first in the beaten egg and then in the breadcrumbs.

Breaded eggplant cooking

1- Cook these slices of eggplant in a frying pan with a hot oil base, until they are golden brown and crispy.

2- As you cook them, take out the breaded eggplants on absorbent paper to remove excess grease.

Tasting tips

You can serve these breaded eggplants à la niçoise hot or warm.

They are delicious served still warm as an appetizer.

Remember especially that they are much better when eaten with your fingers! They are, along with chickpea socca, the favorite finger food specialties of the people from Nice ...

Author: Audrey
Copyright image: Audrey Vautherot
Tags: eggplants, eggplant, breaded, eggs, Nice, breadcrumbs, egg, coat, frying pan, hot oil, golden brown, absorbent, paper, Chickpea, Socca, paper towels, water, salted, vegetable, 30 MINUTES, skin, BIT, Grape seed oil, frying oil, apéritif, finger food,
In French: Les aubergines panées : la recette typique de Nice
En español: Las berenjenas empanadas: la receta típica de Niza
In italiano: Le melanzane alla parmigiana: la ricetta tipica di Nizza
Auf Deutsch: Gebackene Auberginen: das typische Rezept aus Nizza
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