Crispy Tortang Talong

When TasteAtlas named Filipino tortang talong the Best Egg Dish in the World, Filipinos everywhere celebrated like they won the World Cup. Or at least Titos everywhere rejoiced that they could add one more random Filipino fact into their daily ramblings.

Traditional tortang talong features smoky eggplant that's grilled until tender, peeled, flattened, coated in beaten eggs, and pan-fried until golden. It's a staple in many Filipino homes, often served with steamed rice and banana ketchup or spiced vinegar.

This version is inspired by a recipe my mom came up with years ago. Instead of making a traditional torta, she would sprinkle panko breadcrumbs over the egg-coated eggplant. It was simple, delicious, and became one of my favorite ways to eat eggplant.

I decided to take her idea one step further.

Rather than sprinkling the breadcrumbs on top, I fully dredge the eggplant in panko, creating a crisp, golden crust while keeping the inside soft and creamy. Since I air-fry the eggplant first instead of charring it over an open flame, it's also an easier method for anyone cooking indoors.

The result is somewhere between classic tortang talong and a crispy Japanese-style eggplant cutlet—but it's still unmistakably tortang talong at its core.

Ingredients

4 Japanese or Chinese eggplants

2 large eggs

1 teaspoon fish sauce

½ teaspoon garlic powder

¼ teaspoon white pepper

1½ cups panko breadcrumbs

Neutral oil, for shallow frying

Sauce is ½ cup banana ketchup, ¼ cup mayo, 1 tsp rice vinegar, 1 fresh calamansi, 2 cloves finely minced garlic

1. Preheat your air fryer to 400°F (205°C). Place the whole eggplants in the basket and cook for 15–20 minutes, turning halfway through, until they're soft all the way through. Allow them to cool slightly before peeling off the skin, leaving the stem attached (it makes for a great handle).

2. In a shallow bowl, whisk together the eggs, fish sauce, garlic powder, and white pepper. Using a fork, gently flatten each eggplant into an even layer. Be careful not to tear it apart.

3. Dip each flattened eggplant into the egg mixture, coating both sides. Transfer directly into the panko breadcrumbs and press gently so the breadcrumbs adhere well to every surface. Let the breaded eggplant rest for 5 minutes before frying. This helps the coating stick better.

4. Heat about ¼ inch of neutral oil in a skillet over medium heat. Fry each eggplant for 3–4 minutes per side, or until the panko is deep golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.

5. Sprinkle with salt and pepper and serve immediately while the crust is still crisp. Use the banana ketchup mayo or level it up with creme fraiche and caviar.

Crispy crust, caviar optional