Eggplant Pancakes With Parmesan & Fresh Herbs (Edit recipe)

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These eggplant pancakes are not the pancakes you’re thinking of. They’re savory, absolutely delicious, and have that “meaty” bite that makes you forget there isn’t any meat in them. Packed with melt-in-your-mouth eggplant, fresh herbs, and plenty of Parmesan, they bake up golden and flavorful, ready to be dipped, drizzled, or devoured straight off the tray.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

40 minutes

INGREDIENTS

11

Serves: 8

Ingredients

2 Tbsp Kosher Salt
2 whole Eggplant, peeled and quartered lengthwise
3 cups Italian Bread, day-old
2 whole Egg, beaten
1 cup Parmesan Cheese, grated
2 clove Garlic, finely minced
0.25 cup Parsley, chopped
0.25 cup Basil, Fresh, chopped
0.5 cup Breadcrumbs
3 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
0.25 cup Mozzarella, grated (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of water to a boil. Add salt. Add peeled, quartered eggplants and cook for about 10 minutes, until soft. Push them down with tongs occasionally, as they’ll float.
Dip chunks of day-old Italian bread into the boiling water briefly, then strain them with the eggplant in a colander. Let cool for 15 minutes.
Working in batches, pulse the eggplant and bread in a food processor until you have a thick, slightly chunky paste.
Transfer to a large bowl. Add beaten eggs, Parmesan, garlic, parsley, basil, and kosher salt. Fold until everything is combined.
Preheat oven to 425°F. Line a baking sheet with parchment and brush with olive oil. Scoop a heaping spoonful of mixture, dip into fresh breadcrumbs, and place on the pan. Gently press into a pancake shape. Repeat, leaving space between each.
Brush tops with more olive oil. Bake 30–40 minutes, flipping once halfway, until golden brown and crisp.

Notes

Optional finish: In the last few minutes of baking, sprinkle with mozzarella so it melts over the top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	11 g
Carbohydrates:	29 g
Protein:	7 g
Cholesterol:	13 g
Sodium:	1302 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.