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To achieve a thick, crispy coat on your buffalo eggplant slices, it's crucial to follow a few key techniques.

Crispy Buffalo Eggplant Slices

Elevate your snacking game with Crispy Buffalo Eggplant Slices, a healthy twist on traditional buffalo wings. This delectable dish combines the rich flavor of buffalo sauce with nutritious eggplant, making it perfect for vegetarians and anyone seeking a plant-based option. The crispy texture, juicy interior, and spicy kick will satisfy your cravings while offering fiber and antioxidants. Perfect as a snack, appetizer, or main dish, these eggplant slices are sure to impress!
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Ingredients
  

1 large eggplant, cut into ½-inch thick rounds

1 cup buttermilk (or an alternative by mixing 1 cup non-dairy milk with 1 tablespoon lemon juice)

1 cup all-purpose flour

1 cup panko breadcrumbs (for added crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust for spice preference)

Salt and freshly ground black pepper to taste

1 cup buffalo sauce (your choice of store-bought or homemade)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Eggplant: Place the sliced eggplant into a colander and generously sprinkle with salt. Let the slices sit for about 30 minutes to draw out excess moisture and bitterness. Afterward, rinse each slice under cold water to remove the salt and bitterness. Pat them dry thoroughly using paper towels to ensure a crispy texture later.

    Set Up the Breading Station: Prepare three shallow bowls for the breading process. In the first bowl, pour the buttermilk. In the second bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and a pinch of salt and pepper. Mix well. In the third bowl, place the panko breadcrumbs.

      Bread the Eggplant Slices: Begin breading the eggplant slices one at a time. First, dip each slice into the buttermilk, allowing the excess liquid to drip back into the bowl. Next, coat the slice in the seasoned flour mixture, shaking off any excess flour. Then, return the slice to the buttermilk briefly before rolling it in the panko breadcrumbs, ensuring it is well-coated on all sides. Set the breaded slices aside on a baking sheet.

        Fry the Eggplant (Optional): For an extra crispy finish, heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches for about 2-3 minutes per side, or until they develop a beautiful golden-brown color. Once cooked, drain the slices on paper towels to absorb excess oil.

          Bake for a Healthier Option: If you prefer a lighter version, preheat your oven to 425°F (220°C). Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray the tops with cooking spray to encourage crispness. Bake for 20-25 minutes, flipping the slices halfway through, until they are golden and crispy.

            Coat with Buffalo Sauce: In a mixing bowl, toss the cooked or baked eggplant slices in the buffalo sauce until each piece is evenly coated. Return the slices to the baking sheet, and place them back in the oven for an additional 5-10 minutes to set the sauce.

              Garnish and Serve: Once out of the oven, sprinkle the crispy buffalo eggplant slices with freshly chopped parsley for a pop of color. Serve immediately as a flavorful appetizer or a side dish. Pair with crunchy celery sticks and a side of ranch or blue cheese dressing for dipping.

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