Crispy and Delicious Panko Coated Eggplant Nuggets Recipe

If you’re looking for a new and exciting way to enjoy eggplant, look no further than these crispy panko coated eggplant nuggets. Whether you’re a vegetarian looking for a meatless meal or just someone who loves trying new and interesting dishes, these nuggets are sure to satisfy. With a crunchy, flavorful coating and a tender interior that’s full of eggplant goodness, these nuggets are a must-try for anyone who loves delicious food.

History of panko breadcrumbs and their usage in cooking

Panko breadcrumbs were first developed in Japan in the early 1900s as a way to use up leftover bread while minimizing waste. As Japanese cuisine emphasizes the texture of food, it was important for the breadcrumbs to be light and crispy. Panko crumbs were created to make a lighter, crisper breading for popular dishes like tonkatsu and karaage. Panko breadcrumbs were eventually introduced to Western countries and became a popular substitute for traditional breadcrumbs, due to their superior texture, low moisture content, and ability to create a light, crispy coating on fried or baked foods. Panko-coated dishes have become a staple in many cuisines, including Japanese, Korean, Chinese, and Western cuisine. Nowadays, panko breadcrumbs are used to add a crispy texture to a variety of foods, from chicken and fish to tofu and vegetables.

They are a versatile ingredient that has revolutionized the way we approach frying and baking. No wonder they are a favorite of many chefs and home cooks alike.

DISH	ORIGINCOUNTRY	INGREDIENTS	CULTURALSIGNIFICANCE
Baba Ghanoush	Middle East	Eggplant, tahini, garlic, lemon juice, olive oil	Popular Middle Eastern dip made from roasted eggplant and commonly served as an appetizer
Moussaka	Greece	Eggplant, ground beef or lamb, tomato, onion, garlic, cinnamon, nutmeg, potatoes, cheese sauce	Traditional Greek dish that is often served during festive occasions and is a symbol of Greek cuisine
Capponata	Italy	Eggplant, tomatoes, celery, onions, capers, olives, vinegar, sugar	Popular Sicilian dish that is often served as a side dish or appetizer
Baingan Bharta	India	Eggplant, onion, tomato, ginger, garlic, spices, cilantro	Popular North Indian dish that is often served with rice or flatbread and is a staple of Indian cuisine
Imam Bayildi	Turkey	Eggplant, onion, tomato, garlic, olive oil	Traditional Turkish dish that means "the Imam fainted" in Turkish and is associated with a story about a priest’s reaction to the deliciousness of the dish
Ratatouille	France	Eggplant, zucchini, bell pepper, onion, tomato, garlic, herbs de Provence	Classic Provençal dish that is often served as a side dish or as a vegetarian main course
Ensalongada	Philippines	Eggplant, onion, tomato, garlic, vinegar, fish sauce, chili peppers	Traditional dish from the Ilocanos of the Philippines that is often served with rice and is a popular dish in Philippine cuisine
Makdous	Syria	Eggplant, walnuts, red pepper, garlic, salt, olive oil	Traditional Syrian dish that is made by stuffing baby eggplants with a mix of walnuts, red pepper, and garlic, and is considered a delicacy in the region
Vangi Bath	India	Eggplant, rice, onion, tomato, curry leaves, spices	Popular South Indian dish that is often served as a main course and is a staple of Indian cuisine
Capunatina	Sicily	Eggplant, tomatoes, onions, celery, capers, olives, red peppers, vinegar, sugar	Traditional Sicilian dish that is often served as an antipasto and is considered a symbol of Sicilian cuisine
Eggplant parmesan	Italy	Eggplant, tomato sauce, mozzarella cheese, parmesan cheese	Famous Italian-American dish that consists of breaded and fried eggplant topped with tomato sauce and cheese, and is often served as a main course
Caponata Siciliana	Italy	Eggplant, celery, onions, olives, capers, tomato passata, vinegar, sugar	Traditional Sicilian dish that is often served as an antipasto and is considered a symbol of Sicilian cuisine
Grilled Eggplant Salad	Middle East	Eggplant, red bell pepper, cherry tomatoes, parsley, mint, olive oil, balsamic vinegar	Popular Middle Eastern salad made with grilled eggplant and other fresh vegetables, and is often served as a side dish or appetizer
Aubergine Caviar	France	Eggplant, garlic, lemon juice, olive oil, salt, pepper	Popular French dip made of roasted eggplant and is often served as a side dish or appetizer
Moussaka	Turkey	Eggplant, ground beef or lamb, tomatoes, onions, garlic, cinnamon, nutmeg, potatoes, cheese sauce	Traditional Turkish dish that is often served as a main course and is a symbol of Turkish cuisine

Health benefits of eggplants and how to cook them

Eggplants are a versatile vegetable that is incredibly nutritious and can be prepared in a variety of ways. Depending on the method of preparation, eggplant can offer a wide range of health benefits. For instance, crispy panko coated eggplant nuggets are a delicious way to enjoy eggplants and are a great source of dietary fiber, potassium and vitamin C. The crispy texture of the nuggets is perfect for a healthy snack that can be enjoyed at any time of the day. Additionally, studies suggest that eggplant may have anti-cancer properties and may help to reduce inflammation in the body. To prepare eggplants, it is important to choose ripe and firm eggplants that have a deep purple hue. One popular way to cook eggplants is to roast them with olive oil and garlic for a delicious and healthy side dish. Eggplants can also be grilled, sautéed, or used in stews or curries. The possibilities are endless! So, next time you are looking for a healthy and delicious vegetable to add to your meals, consider eggplants. Your body will thank you!

Different variations of eggplant nuggets and their recipes

Eggplant nuggets are a delicious and versatile dish that can be prepared in a number of different ways. One popular variation is the crispy panko-coated eggplant nuggets, which are a crunchy and flavorful option that can be served as an appetizer or as a main dish. To make these nuggets, you’ll need some eggplant, panko breadcrumbs, eggs, flour, and seasoning. Start by slicing the eggplant into small pieces, then coat each piece in flour, dip it into a beaten egg mixture, and coat it with the panko breadcrumbs. Repeat this process until all of the eggplant pieces are coated, then bake them in the oven until they are crispy and golden brown. Another variation of eggplant nuggets is the spicy grilled eggplant nuggets, which are a smoky and flavorful option that can be cooked on the grill or in the oven. To make these nuggets, you’ll need some eggplant, olive oil, chili powder, and salt. Start by slicing the eggplant into thick pieces, then brush each piece with olive oil and sprinkle with chili powder and salt. Grill or bake the eggplant until it is tender and slightly charred on the outside. You can serve these nuggets on their own or with a dipping sauce of your choice, such as garlic aioli, tahini sauce, or marinara sauce. Whatever variation you choose, eggplant nuggets are a delicious and healthy option that is sure to satisfy your taste buds.

TYPE	INGREDIENTS	INSTRUCTIONS	DIFFICULTY
Traditional	1 medium eggplant, 1/2 cup all-purpose flour, 2 large eggs, 1 1/2 cups panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp dried thyme, Salt and pepper to taste, vegetable oil for frying	1. Slice the eggplant into 1/2 inch rounds. 2. Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. 3. Whisk the eggs in a bowl and set aside. 4. In a separate bowl, mix the flour, garlic powder, thyme, salt, and pepper. 5. In another bowl, mix the panko breadcrumbs and Parmesan cheese. 6. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture. 7. Heat the vegetable oil in a pan and fry the eggplant slices until golden brown. 8. Place the cooked eggplant nuggets on a paper towel to drain excess oil.	Moderate
Gluten-free	1 medium eggplant, 1/2 cup gluten-free flour, 2 large eggs, 1 1/2 cups gluten-free panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp dried thyme, Salt and pepper to taste, vegetable oil for frying	1. Slice the eggplant into 1/2 inch rounds. 2. Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. 3. Whisk the eggs in a bowl and set aside. 4. In a separate bowl, mix the gluten-free flour, garlic powder, thyme, salt, and pepper. 5. In another bowl, mix the gluten-free panko breadcrumbs and Parmesan cheese. 6. Dip each eggplant slice in the flour mixture, then the egg mixture, and finally the breadcrumb mixture. 7. Heat the vegetable oil in a pan and fry the eggplant slices until golden brown. 8. Place the cooked eggplant nuggets on a paper towel to drain excess oil.	Moderate
Vegan	1 medium eggplant, 1/2 cup all-purpose flour, 1/2 cup non-dairy milk, 1 1/2 cups panko breadcrumbs, 1/2 cup nutritional yeast, 1 tsp garlic powder, 1 tsp dried thyme, Salt and pepper to taste, vegetable oil for frying	1. Slice the eggplant into 1/2 inch rounds. 2. Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. 3. Whisk the non-dairy milk in a bowl and set aside. 4. In a separate bowl, mix the flour, garlic powder, thyme, salt, and pepper. 5. In another bowl, mix the panko breadcrumbs and nutritional yeast. 6. Dip each eggplant slice in the flour mixture, then the non-dairy milk mixture, and finally the breadcrumb mixture. 7. Heat the vegetable oil in a pan and fry the eggplant slices until golden brown. 8. Place the cooked eggplant nuggets on a paper towel to drain excess oil.	Moderate

Vegan options for eggplant nuggets using panko coating

Have you ever wanted to try a vegan version of crispy panko coated eggplant nuggets? Look no further, because we have a recipe just for you! This recipe uses a combination of almond milk, flour, and panko breadcrumbs to create a crispy and flavorful coating for the eggplant. Simply slice the eggplant into nugget-sized pieces, dip them into the almond milk and flour mixture, and then coat them in the panko breadcrumbs. Bake them in the oven until they are nice and crispy! These vegan eggplant nuggets are sure to be a hit and are perfect for anyone who is looking for a healthy and delicious alternative to traditional chicken nuggets.

RECIPE NAME	COATING TYPE	SEASONING	NUTRITIONAL INFO (PER SERVING)	COOKING TIME	DIFFICULTY RATING
Classic Panko Coating	Panko	Nutritional Yeast	Calories: 140, Fat: 8g, Carbohydrates: 15g, Protein: 3g	25 minutes	Moderate
Italian Herb and Almond Flour Coating	Almond Flour	Italian Herbs	Calories: 120, Fat: 5g, Carbohydrates: 20g, Protein: 4g	20 minutes	Easy
Curried Chickpea Flour Coating	Chickpea Flour	Curry Powder	Calories: 130, Fat: 6g, Carbohydrates: 18g, Protein: 4g	30 minutes	Difficult
Gluten-Free Coating with Cornmeal and Spices	Cornmeal	Paprika, Garlic Powder, Onion Powder	Calories: 160, Fat: 9g, Carbohydrates: 18g, Protein: 4g	20 minutes	Easy
Bread Crumb Coating with Cajun Spice	Bread Crumbs	Cajun Spice Blend	Calories: 150, Fat: 7g, Carbohydrates: 18g, Protein: 3g	25 minutes	Moderate
Oatmeal Coating with Smoked Paprika	Oatmeal	Smoked Paprika	Calories: 140, Fat: 8g, Carbohydrates: 16g, Protein: 3g	25 minutes	Moderate
Sesame Seed Coating with Five-Spice Powder	Sesame Seeds	Five-Spice Powder	Calories: 160, Fat: 10g, Carbohydrates: 15g, Protein: 3g	30 minutes	Difficult
Gluten-Free Coating with Rice Flour and Mustard	Rice Flour	Dijon Mustard	Calories: 130, Fat: 6g, Carbohydrates: 19g, Protein: 3g	20 minutes	Easy
Corn Flake Coating with Chili Powder and Lime	Corn Flakes	Chili Powder, Lime Zest	Calories: 150, Fat: 7g, Carbohydrates: 19g, Protein: 3g	25 minutes	Moderate
Buckwheat Flour Coating with Garlic and Thyme	Buckwheat Flour	Garlic, Thyme	Calories: 120, Fat: 5g, Carbohydrates: 18g, Protein: 4g	30 minutes	Difficult
Quinoa Flakes and Cumin Seed Coating	Quinoa Flakes	Cumin Seeds	Calories: 140, Fat: 8g, Carbohydrates: 16g, Protein: 3g	30 minutes	Difficult
Sunflower Seed Coating with Turmeric	Sunflower Seeds	Turmeric	Calories: 150, Fat: 9g, Carbohydrates: 16g, Protein: 3g	25 minutes	Moderate
Coconut Flour Coating with Curry and Cayenne	Coconut Flour	Curry, Cayenne	Calories: 140, Fat: 8g, Carbohydrates: 17g, Protein: 3g	30 minutes	Difficult
Chia Seed Coating with Garlic and Paprika	Chia Seeds	Garlic, Paprika	Calories: 130, Fat: 7g, Carbohydrates: 16g, Protein: 4g	20 minutes	Easy
Hazelnut Flour Coating with Rosemary	Hazelnut Flour	Rosemary	Calories: 120, Fat: 5g, Carbohydrates: 19g, Protein: 3g	30 minutes	Difficult

Tips for making the perfect crunchy panko coating

If you’re looking for tips to achieve the perfect crunchy panko coating for your eggplant nuggets, look no further! Here are some helpful but unexpected tips to achieve the desired result:

• Add a pinch of sugar to your panko mixture. This will create a caramelization effect when fried, resulting in an extra crispy coating.
• Mix in some cornstarch with your panko. This will add an extra layer of crunchiness and texture to your coating.
• Freeze your nuggets before frying. This might seem strange, but it will help the panko adhere better to the eggplant and create a more even and crispy coating.

Don’t be afraid to experiment with different combinations and techniques to find your ideal panko coating!

TIPS	DESCRIPTION
Use a light hand	When coating eggplant slices, use a light hand to press the panko mixture onto the eggplant. Too much pressure can cause the coating to slide off during frying.
Dry and salt your eggplant	To keep your eggplant from releasing too much liquid while cooking, cut the eggplant into slices, sprinkle with salt and allow the slices to drain for at least an hour. Rinse and pat dry before continuing with the recipe.
Double coat	Double-coating your eggplant nuggets in the panko mixture can make the coating extra-crispy. Dip your eggplant slices in a lightly beaten egg mixture, then coat in panko breadcrumbs and repeat the process.
Use fresh panko breadcrumbs	Panko that is not fresh will not brown as well and will not be as crispy. Make sure to use fresh panko breadcrumbs and allow the coated eggplant slices to sit for a few minutes before frying to help the coating stick.
Fry at the right temperature	For the perfect crunchy coating, fry your eggplant nuggets at 375°F, which will allow the coating to brown and crisp up quickly without allowing the eggplant to become too soft or overcooked.

Serving ideas for eggplant nuggets, including dipping sauces

Eggplant nuggets are a versatile dish that can be served in many ways. For a simple and satisfying meal, serve them with a side salad and your favorite dipping sauce. Some popular dipping sauce options include tangy marinara sauce, creamy garlic aioli, or spicy harissa sauce. You can also make a variety of dipping sauces by combining different condiments and seasonings, such as sriracha mayo, honey mustard, or balsamic glaze.

For a more substantial meal, you can also serve eggplant nuggets in a wrap or sandwich. Layer the nuggets in a warm pita with lettuce, tomatoes, and cucumber, and top with a dollop of hummus or tzatziki sauce.

For a fun and festive appetizer, serve the eggplant nuggets on skewers with a colorful array of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes. Drizzle with a balsamic reduction or tahini sauce for extra flavor.

In addition to these ideas, you can also get creative with your eggplant nuggets by experimenting with different spices and herbs, such as cumin, paprika, or thyme, and incorporating them into various recipes and dishes. The possibilities are truly endless!

The versatility of panko coating in other dishes

The panko coating is a game-changer when it comes to adding crunch and texture to dishes. With its ability to stick to a wide variety of ingredients, it has proven to be one of the most versatile ingredients in a chef’s arsenal. From crispy panko-coated eggplant nuggets to tempura-fried shrimp, the possibilities are endless. But the versatility of panko coating doesn’t stop there. It can be used to add a touch of crunchy goodness to stuffed mushrooms, chicken wings, and even mac and cheese. In fact, some chefs have even experimented with using panko coating in dessert recipes, such as topping off a fruit crumble with a generous layer of panko crumbs for some added texture. The possibilities are limitless when it comes to the versatility and creativity that panko coating can bring to any dish. So the next time you’re in the mood to experiment in the kitchen, reach for some panko crumbs and let your imagination run wild.

DISH	INGREDIENTS	INSTRUCTIONS	COOKING METHOD
Breaded Chicken	Chicken breasts, Panko breadcrumbs, salt, pepper	Season chicken breasts with salt and pepper. Dredge chicken breasts in Panko breadcrumbs. Bake in preheated oven at 400°F for 25-30 minutes or until golden brown.	Baking
Breaded Fish	White fish fillets, Panko breadcrumbs, salt, pepper	Season white fish fillets with salt and pepper. Press fillets into Panko breadcrumbs. Fry in oil at 350°F for 2-3 minutes per side or until golden brown.	Frying
Breaded Shrimp	Large shrimp, egg, Panko breadcrumbs, salt, pepper	Whisk eggs in a bowl. Season shrimp with salt and pepper, dip in egg mixture, and then coat with Panko breadcrumbs. Fry in oil at 350°F for 2-3 minutes per side or until golden brown.	Frying
Breaded Tofu	Firm tofu, Panko breadcrumbs, salt, pepper	Press firm tofu and cut into small cubes. Season with salt and pepper and coat with Panko breadcrumbs. Bake in preheated oven at 400°F for 20-25 minutes or until golden brown.	Baking
Breaded Zucchini	Zucchini, flour, egg, Panko breadcrumbs, salt, pepper	Cut zucchini into thin slices. Dredge each slice in flour, dip in egg mixture, and coat with Panko breadcrumbs. Fry in oil at 350°F for 2-3 minutes per side or until golden brown.	Frying
Breaded Cauliflower	Cauliflower, flour, Panko breadcrumbs, salt, paprika	Cut cauliflower into small florets. Dredge each floret in flour and coat with Panko breadcrumbs mixed with salt and paprika. Bake in preheated oven at 400°F for 20-25 minutes or until golden brown.	Baking
Breaded Pork Chop	Pork chops, bread crumbs, egg, salt, pepper	Whisk eggs in a bowl. Season pork chops with salt and pepper, dip in egg mixture, and then coat with breadcrumbs. Fry in oil at 350°F for 6-7 minutes per side or until golden brown and cooked through.	Frying
Breaded Asparagus	Asparagus, flour, egg, Panko breadcrumbs, salt, pepper	Trim asparagus ends. Dredge each asparagus spear in flour, dip in egg mixture, and coat with Panko breadcrumbs. Bake in preheated oven at 400°F for 12-15 minutes or until golden brown.	Baking
Breaded Onion Rings	Onions, flour, egg, Panko breadcrumbs, salt, pepper	Slice onions into rings. Dredge each onion ring in flour, dip in egg mixture, and coat with Panko breadcrumbs mixed with salt and pepper. Fry in oil at 350°F for 3-4 minutes or until golden brown.	Frying
Breaded Pork Tenderloin	Pork tenderloin, Panko breadcrumbs, egg, salt, pepper	Season pork tenderloin with salt and pepper. Coat with egg and then with Panko breadcrumbs. Bake in preheated oven at 450°F for 20-25 minutes or until golden brown and cooked through.	Baking
Breaded Mushrooms	Mushrooms, flour, egg, Panko breadcrumbs, salt, pepper	Wash and dry mushrooms. Dredge each mushroom in flour, dip in egg mixture, and coat with Panko breadcrumbs. Fry in oil at 350°F for 2-3 minutes per side or until golden brown.	Frying
Breaded Green Beans	Green beans, flour, egg, Panko breadcrumbs, salt, pepper	Trim green bean ends. Dredge each green bean in flour, dip in egg mixture, and coat with Panko breadcrumbs. Bake in preheated oven at 425°F for 10-12 minutes or until golden brown.	Baking
Breaded Avocado Fries	Avocado, flour, egg, Panko breadcrumbs, salt, pepper	Slice avocado into fries. Dredge each avocado fry in flour, dip in egg mixture, and coat with Panko breadcrumbs mixed with salt and pepper. Bake in preheated oven at 450°F for 15-18 minutes or until golden brown.	Baking
Breaded Sweet Potato Fries	Sweet potatoes, Panko breadcrumbs, paprika, salt, pepper	Peel sweet potatoes and cut into fries. Coat with Panko breadcrumbs mixed with paprika, salt, and pepper. Bake in preheated oven at 425°F for 20-25 minutes or until golden brown.	Baking
Breaded Jalapeño Poppers	Jalapeños, cream cheese, cheddar cheese, Panko breadcrumbs, eggs, salt, pepper	Cut jalapeños in half and remove seeds. Mix cream cheese and cheddar cheese, season with salt and pepper, and stuff jalapeño halves with the mixture. Dip each jalapeño half in egg mixture and then in Panko breadcrumbs. Bake in preheated oven at 425°F for 15-18 minutes or until golden brown and cooked through.	Baking

Comparing panko breadcrumbs to traditional breadcrumbs

When it comes to achieving the perfect breading on crispy panko coated eggplant nuggets, many people debate whether to use panko breadcrumbs or traditional breadcrumbs. But what are the actual differences between them?

Panko breadcrumbs are a Japanese-style breadcrumb made from bread without crusts, and are coarser and lighter than traditional breadcrumbs. They are often praised for their crispy texture and ability to stay crispy for longer periods of time.

Traditional breadcrumbs, on the other hand, are made from bread with crusts and can be more finely ground. This can result in a denser coating that may not be as crispy and may not stay crispy for as long. However, traditional breadcrumbs can offer a more traditional flavor and can be more readily available.

In the end, the choice between panko and traditional breadcrumbs depends on personal preference and the desired texture of the dish. Both can achieve great results, so experiment with both and see which one you prefer!

How to store leftover eggplant nuggets and reheat them

Have you ever wondered how to store leftover crispy panko coated eggplant nuggets so that they don’t get soggy? Well, you’re not alone! Reheating eggplant can be a bit tricky because it has a tendency to become mushy and lose its crispiness. But fear not, there are a few things you can do to ensure that your eggplant nuggets remain as crispy and delicious as they were when you first made them. One tip is to store them in an airtight container in the fridge, and reheat them in the oven to maintain their crunch. You can also reheat them in a skillet over low heat, using a little bit of oil to help crisp them up. Another option is to sprinkle them with a little bit of cornstarch before reheating, which will help absorb any excess moisture. The key is to reheat them slowly and evenly, so that they don’t burn on the outside while still being cold on the inside. With these tips, you can enjoy your leftover eggplant nuggets without compromising their texture and flavor!

The cultural significance of eggplant dishes in different cuisines

Eggplant, also known as aubergine, is a versatile and important ingredient in many different cuisines around the world. The cultural significance of eggplant dishes varies widely depending on the region and cuisine in question.

In Mediterranean cuisine, eggplant is often the star of the show. Dishes like baba ghanoush, moussaka, and ratatouille showcase the eggplant’s unique flavor and texture. In Italian cuisine, eggplant parmesan is a classic dish that is beloved by many.

In Asia, eggplant plays a prominent role in many different dishes. In Chinese cuisine, stir-fried eggplant with garlic and soy sauce is a popular and delicious way to enjoy this vegetable. In Indian cuisine, baingan bharta is a smoky and flavorful eggplant dish that is perfect with rice or naan.

Overall, eggplant dishes are beloved for their rich flavor, unique texture, and versatility. Whether roasted, grilled, fried, or mashed, eggplant is a delicious and important ingredient in many different cuisines around the world.

DISH	ORIGINCOUNTRY	INGREDIENTS	CULTURALSIGNIFICANCE
Baba Ghanoush	Middle East	Eggplant, tahini, garlic, lemon juice, olive oil	Popular Middle Eastern dip made from roasted eggplant and commonly served as an appetizer
Moussaka	Greece	Eggplant, ground beef or lamb, tomato, onion, garlic, cinnamon, nutmeg, potatoes, cheese sauce	Traditional Greek dish that is often served during festive occasions and is a symbol of Greek cuisine
Capponata	Italy	Eggplant, tomatoes, celery, onions, capers, olives, vinegar, sugar	Popular Sicilian dish that is often served as a side dish or appetizer
Baingan Bharta	India	Eggplant, onion, tomato, ginger, garlic, spices, cilantro	Popular North Indian dish that is often served with rice or flatbread and is a staple of Indian cuisine
Imam Bayildi	Turkey	Eggplant, onion, tomato, garlic, olive oil	Traditional Turkish dish that means "the Imam fainted" in Turkish and is associated with a story about a priest’s reaction to the deliciousness of the dish
Ratatouille	France	Eggplant, zucchini, bell pepper, onion, tomato, garlic, herbs de Provence	Classic Provençal dish that is often served as a side dish or as a vegetarian main course
Ensalongada	Philippines	Eggplant, onion, tomato, garlic, vinegar, fish sauce, chili peppers	Traditional dish from the Ilocanos of the Philippines that is often served with rice and is a popular dish in Philippine cuisine
Makdous	Syria	Eggplant, walnuts, red pepper, garlic, salt, olive oil	Traditional Syrian dish that is made by stuffing baby eggplants with a mix of walnuts, red pepper, and garlic, and is considered a delicacy in the region
Vangi Bath	India	Eggplant, rice, onion, tomato, curry leaves, spices	Popular South Indian dish that is often served as a main course and is a staple of Indian cuisine
Capunatina	Sicily	Eggplant, tomatoes, onions, celery, capers, olives, red peppers, vinegar, sugar	Traditional Sicilian dish that is often served as an antipasto and is considered a symbol of Sicilian cuisine
Eggplant parmesan	Italy	Eggplant, tomato sauce, mozzarella cheese, parmesan cheese	Famous Italian-American dish that consists of breaded and fried eggplant topped with tomato sauce and cheese, and is often served as a main course
Caponata Siciliana	Italy	Eggplant, celery, onions, olives, capers, tomato passata, vinegar, sugar	Traditional Sicilian dish that is often served as an antipasto and is considered a symbol of Sicilian cuisine
Grilled Eggplant Salad	Middle East	Eggplant, red bell pepper, cherry tomatoes, parsley, mint, olive oil, balsamic vinegar	Popular Middle Eastern salad made with grilled eggplant and other fresh vegetables, and is often served as a side dish or appetizer
Aubergine Caviar	France	Eggplant, garlic, lemon juice, olive oil, salt, pepper	Popular French dip made of roasted eggplant and is often served as a side dish or appetizer
Moussaka	Turkey	Eggplant, ground beef or lamb, tomatoes, onions, garlic, cinnamon, nutmeg, potatoes, cheese sauce	Traditional Turkish dish that is often served as a main course and is a symbol of Turkish cuisine

What is panko?

Panko is a type of breadcrumb that is used in Japanese cooking. It is lighter and flakier than regular breadcrumbs and gives a crispy texture to fried or baked foods.

How do I make the panko coating stick to the eggplant?

Before coating the eggplant in panko, make sure it is dry and lightly coated in flour. This will help the panko adhere better to the surface.

Can I use a different type of eggplant for this recipe?

Yes, you can use any kind of eggplant for this recipe. However, keep in mind that the cooking time may vary depending on the size and thickness of the eggplant slices.

Can I make these eggplant nuggets ahead of time?

Yes, you can make these nuggets ahead of time and reheat them in the oven or air fryer until crispy.

How do I store the leftover eggplant nuggets?

Store any leftover eggplant nuggets in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to keep them crispy.

In conclusion, crispy panko coated eggplant nuggets are a delicious and healthy alternative to traditional chicken nuggets. With their crunchy exterior and tender interior, they make a great appetizer or main dish. Plus, they’re a great way to get in your vegetable servings for the day. Give this recipe a try and enjoy a tasty and nutritious meal!