Crispy Eggplant Boats

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Eggplant is a very versatile vegetable. Here is a fun preparation that will have you charting a new course to dinners full of fun and whimsy.

Prep Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: Puerto Rican

Servings: Servings

Calories: 468kcal

Author: Zoe Morman

Cost: $20

Equipment

1 frying pan
3 bowls, or plates For creating breading station
1 breading station set If available ;)

Ingredients

2 Small Eggplants peeled
2 Cups Flour
3 Large Eggs For egg wash
1 Cup Milk For egg wash
2 Cups Panko Breadcrumbs
To taste Salt
To taste Pepper

Instructions

Begin by peeling the eggplant(s). Cut both ends. Stand the eggplant onto the wider end and run the knife the length of the eggplant between the skin and the flesh, but as close to the skin as possible. Continue in this manner until the eggplant is peeled. If small pieces of skin are still left on the vegetable, just remove them with your knife or pairing knife.
2 Small Eggplants
Arranging the breading station. Gather about two cups of flour and season with salt and pepper. Feel free to add garlic powder too, or even a nice Herb de Provençe. The flour will be nestled between the egg wash and the outer crust, a great way to add flavor to your dish.
2 Cups Flour, 3 Large Eggs, 1 Cup Milk, 2 Cups Panko Breadcrumbs, To taste Salt, To taste Pepper
For the egg wash, start with two eggs. Add more depending on the size of the eggplant and the number of boats. For every two eggs, add about 1 cup of milk or water. I am a sucker for flavor and do not use water for many things, but egg wash is not a bad use. You could also season here, but if you are seasoning in all stages of breading, then use smaller amounts of seasoning so as not to overpower or end up with a salty end product.
For the egg wash, start with two eggs. Add more depending on the size of the eggplant and the number of boats. For every two eggs, add about 1 cup of milk or water. I am a sucker for flavor and do not use water for many things, but egg wash is not a bad use. You could also season here, but if you are seasoning in all stages of breading, then use smaller amounts of seasoning so as not to overpower or end up with a salty end product.
Remove excess flour and place it into the egg wash. On the other hand, ensure the boat is covered in egg wash.
Remove excess flour and place it into the egg wash. On the other hand, ensure the boat is covered in egg wash.
Repeat if breading multiple boats.

Notes

Peel the eggplant as detailed in step one under the Making the Boats section. Cutting the bottom of the eggplant for peeling also makes a flat surface for the eggplant to rest standing on the plate. Once peeled, carve the inside of the eggplant to create a cup. Consider cutting a lid to the cup by making a cross-section cut about an inch thick from the top for look and presentation. Then carve the inside of the eggplant, saving the carvings for the filling sauce or later use.
Thin eggplants also work well, or thick eggplants cut a deep groove along the length of the vegetable, which will be filled with your choice of sauce. Cut the slender eggplants into shot glass sizes to be filled with choice filling and served on a platter as an appetizer.

Substitutions for Crust:

Pork Rinds - I must give you a Keto-friendly version; pork rinds are for us. Crush the rinds as fine as possible. And substitute them for panko. Many pork rinds come in different flavors, which will add a bit more flavor to your dish.
Nuts - Still Keto mode, but just as tasty. Almonds or pecans would add a bit of nutty flavor to your recipe, whether the sauce is cheesy or tomato-based.
Plantain Chips - Definitely not keto-friendly but still quite delicious! Try it with garlic and lime chips for a bit of tang and spice.

Nutrition