Egg Substitute For Breading Eggplant: What Can You Use?

Eggplant is a great substitute for meat when you are in need of a vegetarian meal.

But what if your recipe calls for eggs?

What can you use in place of the egg to coat the slices or chunks of eggplant?

If you’re still asking those questions, then I’ve got your back.

In this short guide, I will share with you my best egg substitute for breading eggplant.

Let’s get started.

What’s the best egg substitute for breading eggplant?

In my opinion, the best egg substitute for breading eggplant is flaxseeds.

For the best results, I recommend mixing 1 tablespoon of flaxseeds with 3 tablespoons of water.

Then mix together and let it rest for 6-7 minutes before using it for breading your eggplant.

You can buy flaxseed in the form of seeds, powder, oils, capsules, tablets, and flour.

It is used as a dietary supplement to prevent constipation, diabetes, high cholesterol, heart disease cancer, and several other conditions. (source)

Therefore, I highly recommend you try this substitution out this time.

Why do you soak eggplant before cooking?

You soak eggplant to make them taste better.

Milk goes into the fruit, and it is less bitter.

You can make seeds less bitter by taking them out.

Do you soak the eggplant in milk?

Yes, soak the eggplant for about 30 minutes in milk before cooking it.

The milk will help to soften and temper the bitterness of the eggplant and it will also make your food very creamy because the vegetable soaks up a lot of milk. (source)

Do I need to salt both sides of eggplant?

No, you don’t have to.

But if you are cooking the eggplant in another way, like steaming or grilling, then salting has no effect.

And when frying the eggplant, it takes a lot of salt to do that. (source)

Should you peel eggplant before cooking?

You don’t have to peel eggplant before you cook it.

The skin is edible, but the eggplant might be a bit tough.

When you roast the eggplant, leave the skin on and let it cool down before scooping out the flesh.

Why is my homegrown eggplant bitter?

The reason it is bitter might be because the plant was stressed and grew slowly because of dry, hot weather.

Sometimes this can happen when your plant gets scalded from the sun.

If it’s not too bad, you can peel off the skin and eat the eggplant fruit.

egg substitute for breading eggplant

Do you rinse eggplant after salting?

No, after you salt the eggplant, do not rinse it.

Put it in a colander and sprinkle salt on it.

Let it sit for about an hour and then cook it.

The salted eggplant will taste less bitter than if you did not salt the eggplant first.

What protein goes well with eggplant?

A protein that goes well with eggplant is lamb.

This is because it is a popular meat in the Middle East and in Greece.

One famous dinner that has eggplant and lamb together is called moussaka, which is Greek.

How do you make eggplant skin tender?

To make eggplant skin tender, poke holes in it with a skewer.

Cook it directly over the grill until the eggplant is black all over and soft.

Why is my fried eggplant bitter?

Salt can make it bitter.

It draws out the water and the bitterness also.

Putting salt on the eggplant makes it collapse, too.

When heated, eggplant tissues collapse quickly because they are wet. (source)

How do you keep eggplant from absorbing oil when frying?

You can prevent the eggplant from absorbing oil when frying by brushing the oil on instead of pouring it into the pan.

You can also microwave it for a little bit before frying, or sweat it in a pan with water.

Finally, you can soak it in milk before frying. (source)

Conclusion

Overall, I think flaxseeds are great for breading eggplant and they give the best results.

The only downside is that it can be time-consuming to mix together all of the ingredients and rest before you’re able to use them.

If you want a shortcut, try using an egg substitute like Ener-G Egg Replacer or Soy Flour instead.

It does take some experimentation with these products until you get your desired texture but in general, they are all good choices.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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