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Fried Eggplant Recipe

By Admin

The Best Fried Eggplant EVER! This is so easy to make at home and so much better than most restaurant versions. With our magic ingredient, you will easily have perfect results every time!

Let’s face it. There’s often a touch of technique or special ingredients you’d never think of to getting everything just right. That doesn’t mean the recipe is difficult to make. There’s often just a secret ingredient or specific technique that you need to have!

For this recipe, it’s a little bit of both. Do you pan-fry or deep-fry? Use flour, batter, or breadings? What about the oil? How hot is too hot, and can I manage a vat of frying liquid without needing emergency medical care?

Let’s demystify the frying process a bit and tackle one of my favorites: crispy Fried Eggplant.

Eggplant may not be on the “favorite vegetables” list for some people, but I’ve never had anyone turn down one of these crunchy slices!

fried eggplant recipe

Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

Fried Eggplant

fried eggplant recipe

Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal. Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal.

Prep: 20min

Total: 22min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 144 kcal, Carbohydrate 27 g, Protein 4 g, Fat 2 g, Cholesterol 40 mg, Sodium 710 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving

Ingredients:

  • 1 Large Egg
  • 1 Teaspoon Salt
  • 1/3 Cup Cornstarch
  • 1 Small Eggplant (Cut Into 1/4 Inch Thick Slices)
  • 1 Cup Italian Seasoned Panko Bread Crumbs
  • Lemon Wedges-Optional
  • Jarred Marinara Sauce-Optional
  • Sliced Mozzarella-Optional

Instruction:

  1. In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.
  2. Heat 1/2 inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve.

How to Make Crispy Fried Eggplant

FAQ

How do you fry eggplant without it getting soggy?

Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.

Does eggplant need to be soaked before frying?

Soaking to minimize oil absorption: Eggplants can absorb a significant amount of oil during cooking, especially when frying or sautéing. Soaking the eggplant in saltwater for 20-30 minutes before cooking can help to reduce oil absorption by breaking down the fruit’s cell walls.

Is it better to peel eggplant before frying?

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, “Do you peel eggplant before cooking?” is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

What is the secret to cooking eggplant?

Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly,” says Covarrubias. Give them a toss halfway through the cooking process to make sure they’re cooked evenly, too.

Related posts:

  1. Scallops Recipe
  2. Marinara Sauce Recipe
  3. Chicken Lasagna Recipe
  4. Chicken Cutlets Recipe
About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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