Crispy Pretzel-Crusted Eggplant with Savory Tomato Salsa and Gooey Cheese
Enjoy the delightful crunch of these crispy, baked eggplant slices, generously coated with rich pretzel breadcrumbs and baked to golden perfection. Topped with a fresh and flavorful tomato salsa, crispy pancetta, and melted mozzarella cheese, this dish offers a perfect blend of textures and flavors that will satisfy your cravings for both savory and cheesy bites. Ideal for a wholesome lunch or as a delicious snack, this recipe transforms humble eggplants into a gourmet treat that everyone will love!
4
Servings
300
Calories
15
Ingredients
Ingredients
eggplants
800 (3 medium eggplants, sliced lengthwise into 1/2" slices)
coarse sea salt
1/2 (tablespoon for drawing out moisture)
pretzels
200 (crushed to breadcrumbs)
nutmeg
1 (pinch, to taste)
oregano
1 (pinch, to taste)
thyme
1 (pinch, to taste)
black pepper
1/4 (teaspoon, ground)
parmesan cheese
1/4 (cup, grated)
eggs
3 (whisked)
olive oil
1/2 (tablespoon for drizzling and 1 for sautéing garlic)
pancetta
100 (g, thinly sliced)
mozzarella cheese
100 (g, coarsely grated)
garlic
1 (clove, finely chopped)
fresh tomatoes
400 (g (or tinned))
salt and pepper
to taste (for seasoning the salsa)
Instructions
1
Preheat your oven to 200°C (400°F).
2
Trim both ends of the eggplants and slice them lengthwise into 1/2-inch thick slices. Place these slices in a large dish, generously sprinkle with coarse sea salt, and allow them to sit for 15-30 minutes. This process helps draw out excess moisture and bitterness from the eggplants.
3
After soaking, rinse the eggplant slices under cold water to remove the salt, and pat them dry thoroughly using dish towels or paper towels.
4
In a mixing bowl, combine the crushed pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper, and grated Parmesan cheese, mixing well to combine.
5
In another bowl, whisk together the eggs until light and frothy. Dip each eggplant slice into the egg mixture, ensuring to shake off any excess, and then coat them completely in the seasoned pretzel breadcrumbs, pressing lightly for a good adherence.
6
Arrange the breaded eggplant slices on a large baking sheet lined with a silicone mat or parchment paper. Drizzle the slices with a tablespoon of olive oil to promote browning during baking.
7
Bake the eggplant slices in the preheated oven for about 15 minutes. After 15 minutes, carefully flip each slice and return to the oven for an additional 10 minutes until they are golden brown and crispy.
8
While the eggplant is baking, prepare the tomato salsa. Heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Then, add the fresh tomatoes (or tinned) and cook for 2-3 minutes, stirring occasionally, until most of the liquid dissipates. Season the salsa with salt and pepper to taste.
9
Once the eggplant slices are golden and crispy, remove them from the oven. Spoon a generous amount of the tomato salsa over each slice, followed by pieces of torn pancetta and a generous sprinkle of coarsely grated mozzarella cheese.
10
Return the baking sheet to the oven and bake for an additional 5 minutes, or until the mozzarella cheese is melted and bubbly.
11
Serve warm and enjoy the delightful contrast of crunchy eggplant, savory salsa, and gooey cheese.
Nutrition Information
19g
Fat
20g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Crispy Pretzel-Crusted Eggplant?
This recipe features baked eggplant slices coated in crushed pretzel breadcrumbs, topped with tomato salsa, pancetta, and melted mozzarella.
How many servings does this eggplant recipe make?
The recipe is designed to make 4 servings.
What are the nutritional values per serving?
Each serving contains approximately 300 calories, 19g of fat, 20g of carbohydrates, and 15g of protein.
How should I prepare the eggplants?
Trim the ends and slice them lengthwise into 1/2-inch thick slices, then salt them to remove moisture.
Why do I need to salt the eggplant slices?
Salting helps draw out excess moisture and bitterness from the eggplants before cooking.
How long should the eggplant sit with salt?
The slices should sit with coarse sea salt for 15 to 30 minutes.
What is the breading made of?
The coating consists of crushed pretzel breadcrumbs, nutmeg, oregano, thyme, black pepper, and grated Parmesan cheese.
What temperature should the oven be set to?
Preheat your oven to 200°C or 400°F.
How many eggs are needed for the breading process?
The recipe calls for 3 eggs, whisked until light and frothy.
How long does the eggplant bake initially?
Bake for 15 minutes, then flip and bake for another 10 minutes until golden brown.
How do I make the tomato salsa?
Saute finely chopped garlic in olive oil, then add fresh or tinned tomatoes and cook for 2-3 minutes until the liquid dissipates.
Can I use tinned tomatoes for the salsa?
Yes, the recipe allows for either 400g of fresh tomatoes or tinned tomatoes.
What kind of cheese is used for the topping?
Coarsely grated mozzarella cheese is used for the gooey topping.
Is there meat in this eggplant dish?
Yes, the recipe includes 100g of thinly sliced pancetta.
What is the final baking step?
After adding salsa, pancetta, and cheese, bake for an additional 5 minutes until the cheese is melted and bubbly.
What type of salt is best for the eggplant?
Coarse sea salt is recommended for drawing out the moisture.
How do I ensure the pretzel crumbs stick to the eggplant?
Dip each slice in the egg mixture first, then press the seasoned pretzel breadcrumbs firmly onto the surface.
What spices are used to season the breadcrumbs?
The breadcrumbs are seasoned with nutmeg, oregano, thyme, and black pepper.
Should I use a specific baking sheet liner?
It is recommended to use a silicone mat or parchment paper to prevent sticking.
How much eggplant is required?
The recipe uses 800g of eggplant, which is approximately 3 medium eggplants.
How much olive oil is used?
Use 1/2 tablespoon for drizzling on the eggplant and 1 tablespoon for sauteing the garlic.
How much Parmesan cheese is in the crust?
The crust includes 1/4 cup of grated Parmesan cheese.
What should I do after the eggplant sits with salt?
Rinse the slices under cold water and pat them dry thoroughly with paper or dish towels.
What gives the dish its savory flavor profile?
The combination of garlic, pancetta, Parmesan, and a blend of Mediterranean herbs provides a savory taste.
Is this dish suitable for lunch?
Yes, it is described as ideal for a wholesome lunch or a delicious snack.
What is the texture of the finished dish?
The dish offers a contrast of crunchy pretzel-crusted eggplant and gooey melted mozzarella.
How much garlic is in the salsa?
The salsa uses one finely chopped clove of garlic.
How do I prevent the eggplant from being soggy?
Salting the eggplant and baking it at a high temperature (200°C) ensures a crispy texture.
Can I substitute the pancetta to make it vegetarian?
While the recipe lists pancetta, you can omit it if you prefer a strictly vegetarian version.
How should the mozzarella be prepared?
The mozzarella should be coarsely grated before being sprinkled over the salsa.