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Recipe for 24 Inches of Eggplant by Dawn’s Recipes

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Recipe for 24 Inches of Eggplant by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 24 Inches of Eggplant. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 45 min to make this recipe. The 24 Inches of Eggplant recipe should make enough food for 6 to 8 servings.

You can add your own personal twist to this 24 Inches of Eggplant recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 24 Inches of Eggplant recipe.

Ingredients for 24 Inches of Eggplant

  • Kosher salt and freshly cracked black pepper
  • 1 large eggplant, peeled and sliced into 1/2-inch rounds
  • All-purpose flour, for dredging
  • 4 large eggs, beaten
  • 3 cups Italian breadcrumbs
  • 1 cup grated Parmesan
  • Canola oil, for frying
  • 16 ounces burrata cheese
  • One 2-foot Italian bread loaf, sliced in half lengthwise
  • One 12-ounce jar roasted red peppers
  • Balsamic Vinaigrette, recipe follows
  • 3/4 cup balsamic vinegar
  • 2 cloves garlic, smashed and chopped
  • 1/2 shallot, minced
  • 1 tablespoon honey
  • 1 teaspoon dried Italian seasoning
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup olive oil, plus more if needed

Directions for 24 Inches of Eggplant

  1. Sprinkle salt on both sides of the eggplant slices and arrange in a single layer on a triple layer of paper towels on a baking sheet. Place another triple layer of paper towels on top. If there are additional slices, arrange them on top of the paper towels in a single layer, then top them with another triple layer of towels. Let the salt do the work for 30 to 45 minutes.
  2. Firmly press on the eggplant slices to remove as much liquid as possible, then wipe off any excess salt. Pepper both sides of the eggplant. Preheat the oven to 175 degrees F.
  3. Set up a standard breading station with 3 pie plates or small baking dishes. Add some flour to one, the beaten eggs to another and the breadcrumbs stirred together with the Parmesan to the third. Season each station lightly with salt and pepper.
  4. Dredge each eggplant slice first in the flour, then shake off the excess. Dip in the egg, letting any excess drip, and then coat in the breadcrumbs. Set aside on a wire rack and repeat with the remaining eggplant slices.
  5. Heat 1/2 inch of canola oil in 2 large, straight-sided saute pans over medium heat until hot. Line a baking sheet with paper towels.
  6. Working in small batches, fry a few eggplant slices in each pan, turning once, until golden brown, 4 to 5 minutes per side. Using tongs, transfer to the towel-lined baking sheet to drain. Fit another baking sheet with a wire rack to hold the eggplant warm in the oven while you finish frying the remaining slices.
  7. To build the sandwich: slice the burrata into disks (try to keep its shape) and arrange in a single layer on the bottom portion of the loaf. Put a single layer of the warm, crispy eggplant on top, then top with the roasted red peppers and drizzle with the Balsamic Vinaigrette. Use toothpicks to secure the top, then slice and serve.
  8. Put the vinegar in a small saucepan with the garlic and shallots and bring to a simmer over medium heat. Simmer, uncovered, until the vinegar reduces to about 1/2 cup. Let cool for about 5 minutes.
  9. In a blender, pulse together the vinegar mixture, honey, Italian seasoning and some salt and pepper. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.

Cookware for your recipe

You will find below are cookware items that could be needed for this 24 Inches of Eggplant recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Eggplant Parmesan
  • Eggplant Recipes
  • Italian
  • Sandwich – A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of sandwich; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, “at least 35% cooked meat and no more than 50% bread” for closed sandwiches, and “at least 50% cooked meat” for open sandwiches.Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are also widely sold in various retail outlets and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich. The Wall Street Journal has described it as Britain’s “biggest contribution to gastronomy”.
  • Main Dish
  • Vegetarian – Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and it may also include abstention from by-products of animal slaughter.Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Avoidance of animal products may require dietary supplements to prevent deficiencies such as vitamin B12 deficiency, which leads to pernicious anemia. Psychologically, preference for vegetarian foods can be affected by one’s own socio-economic status and evolutionary factors.Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, and so may be a special concern for vegetarians due to the likelihood of such additives. Feelings among vegetarians vary concerning these ingredients. Some vegetarians scrutinize product labels for animal-derived ingredients, such as cheese made with rennet, while other vegetarians do not object to consuming them or are unaware of their presence.Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis. Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as “fish but no other meat”.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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