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In recent years, the culinary world has witnessed a remarkable shift towards plant-based alternatives, with chefs and home cooks alike embracing vegetables as the star of the show. This trend is not merely a fad; it reflects a growing awareness of the health benefits and environmental impact of our food choices. Among these vibrant vegetables, eggplant has emerged as a versatile favorite, capable of taking on a myriad of flavors and textures. Today, we are excited to present a mouthwatering recipe for Crispy Buffalo Eggplant Slices, a dish that perfectly embodies this trend. These eggplant slices are not just a great appetizer or snack; they are a wholesome side dish that packs a punch with their spicy buffalo flavor and satisfyingly crispy texture.

Crispy Buffalo Eggplant Slices

Discover the delicious world of plant-based cooking with our Crispy Buffalo Eggplant Slices! This recipe transforms eggplant into a tasty and satisfying treat, perfect for appetizers, snacks, or side dishes. Low in calories but rich in fiber and nutrients, this eggplant delight caters to various dietary preferences. Whether you bake or fry, enjoy a crispy texture infused with spicy buffalo sauce, making it an ideal dish for gatherings or weeknight dinners. Embrace healthy eating while indulging in flavor!
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Ingredients
  

1 large eggplant, sliced into ½-inch thick rounds

1 cup buttermilk (or non-dairy milk + 1 tbsp lemon juice)

1 cup all-purpose flour

1 cup breadcrumbs (preferably panko for extra crispiness)

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup buffalo sauce (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Eggplant: Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels.

    Set Up Breading Station: In one bowl, pour the buttermilk. In a second bowl, mix the flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper. In a third bowl, place the breadcrumbs.

      Bread the Eggplant Slices: Dip each eggplant slice into the buttermilk, allowing the excess to drip off. Next, coat it in the seasoned flour, shaking off the excess. Finally, dip it back into the buttermilk and roll it in the breadcrumbs until well-coated. Set aside on a baking sheet.

        Fry the Eggplant (Optional): For a crispy finish, heat vegetable oil in a large skillet over medium-high heat. Fry the slices in batches for about 2-3 minutes per side or until golden brown. Drain on paper towels to remove excess oil.

          Bake for a Healthier Option: Alternatively, preheat your oven to 425°F (220°C). Place the breaded eggplant slices on a lined baking sheet and spray lightly with cooking spray. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

            Coat with Buffalo Sauce: In a bowl, toss the cooked eggplant slices with buffalo sauce until well coated. Return to the baking sheet, and bake for an additional 5-10 minutes to let the sauce set.

              Garnish and Serve: Remove from oven and sprinkle fresh parsley on top. Serve immediately as an appetizer or a side dish with celery sticks and a side of ranch or blue cheese dressing.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings