Crispy Eggplant

Made with our Calivirgin Rustic Rosemary Olive Oil

Servings: 10-12   |   Prep Time: 10 min   |   Total Time: 30 min

  • 1 large eggplant, peeled and sliced into ½-inch thick rounds (12 to 16 slices)
  • Fine sea salt, to taste
  • 2 eggs
  • 1 cup panko breadcrumbs
  • ¼ cup Calivirgin Rustic Rosemary Olive Oil
  • 5 garlic cloves, thinly sliced
  • 1 tablespoon honey
  • Red-pepper flakes, to taste
  • Flaky sea salt, to taste
  • ⅓ cup fresh rosemary sprigs, chopped
  • Optional: lemon or lime wedges, for serving
  1. Sprinkle eggplant lightly with fine sea salt, and let sit while you heat a 12-inch skillet over medium.
  2. In a bowl, crack two eggs and whisk. In another bowl, pour panko breadcrumbs.
  3. In an assembly, dip the eggplant into the egg and then breadcrumbs.
  4. When skillet is hot, add Calivirgin Rustic Rosemary Olive Oil and heat until shimmering. Arrange eggplant in a single layer in the skillet and fry until softened and golden brown on all sides, turning them often, for about 9 to 15 minutes total.
  5. Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
  6. After all the eggplant is cooked, reduce heat under pan to low, add garlic and a little more oil and cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer garlic to the paper towel-lined plate.
  7. Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and rosemary sprigs.
  8. Serve immediately, with lemon or lime wedges and enjoy!

Rustic Rosemary Olive Oil

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Recipe inspired by The Practical Kitchen

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