This Fried Eggplant recipe is easy to make with fresh slices of eggplant coated in CRISPY, flavorful breading. Serve it as an appetizer or snack with marinara sauce for dipping, or use it to make Eggplant Parmesan!

Sliced of Fried Eggplant on a white plate with a ramekin of marinara sauce and fresh basil on the side.

Fried Eggplant

Dipping this super crispy Fried Eggplant into warm marinara sauce is one of life’s greatest joys! This is hands-down one of my favorite recipes, it’s a deliciously rewarding labor of love. Breading the slices takes a little time, but if you throw on your favorite show, podcast, or music, it can be quite relaxing and enjoyable!

I’ve got all the tips on how to pick out the best eggplant, how to make it extra flavorful and crispy, and I’ve got some great serving options- so don’t miss my pro tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cut the eggplant into 1/4-inch slices (or slightly thicker, but no thinner). Sprinkle with salt and place in a colander while you measure out remaining ingredients.

Sliced eggplant on a cutting board next to slices of eggplant in a collander.

Place each slice in between paper towels and press down to absorb all excess moisture. Dredge in flour, egg, and breadcrumb mixtures.

A breading station for eggplant next to breaded eggplant before it's been fried.

Preheat oil in a large skillet. Add the eggplant and fry in batches until crispy on each side. Transfer on a wire cooling rack. Serve with marinara sauce.

Fried Eggplant slices on cooling racks next to a white plate with marinara sauce and fresh basil.

Pro Tips

  • Eggplant: I prefer to use organic eggplant as it’s often smaller, which creates perfectly sized circles when sliced. Look for glossy, smooth (not wrinkly) skin with vibrant color. The outside should be firm, but not rock hard. It should feel heavy, which indicates that it’s ripe and juicy.
  • I use 2 medium eggplants for this recipe, together they weigh 1.5 pounds and make approximately 30 fried eggplant slices.
  • Be sure to create slices no thinner than 1/4-inch, otherwise, it’ll be flimsy.
  • Salting the eggplant draws out excess moisture that we later pat dry for extra crispy results!
  • Breading: Freshly grated Parmesan adds a lot of flavor to the breading. I grate Belgioioso Parmesan from a block. I use 4C Plain Panko Breadcrumbs.
  • Make sure the oil is sufficiently heated before you add the eggplant, this ensures the breading stays intact as it should fry immediately. Otherwise it can get soggy and won’t be as crispy.
  • Make adjustments to the heat (up/down), as needed throughout frying. 
  • A large (10-inch or larger) Cast Iron or Enamel Cast Iron skillet will achieve the best result for this recipe.
  • Marinara Sauce: I highly recommend serving this with Rao’s or Carbone for a restaurant-quality dish. It makes all the difference.
  • You can also serve this over a salad (arugula pairs really well with it), or use it to make Eggplant Parmesan!
  • Clean as you go. By the time I’m ready to fry, I’ve wiped down the counter and I always wash the dishes as I go. This way you’re not left with a big mess to clean up afterward.

Frying Alternatives

(Though I recommend frying for best results.)

  • To bake instead of fry: Place on a baking sheet and drizzle with oil. Bake at 400° F for up to 18 minutes, or until golden, flipping halfway through.
  • To air Fry: Spray with oil and air fry at 375° F 5-6 minutes per side, until golden.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers freeze well. Flash freeze on a plate for 1 hour, then stack them in a freezer bag and seal out all of the air.
  • To reheat: Bake from a thawed state on a baking sheet at 375° for 10-12 minutes.

A sliced of fried eggplant being dipped into marinara sauce.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 12-inch Cast Iron Skillet or Enamel Cast Iron skillet – will achieve the best result for this recipe.
  • Colander– To place the slices in after they’re salted.
  • Slotted Spatula– I use this to remove the eggplant from the oil and place it on a wire cooling rack. It allows excess oil to drip underneath which keeps it crispy.
  • Kitchen Tongs– I use these (along with a spatula) to carefully handle the chicken for flipping. This keeps it intact and allows me to ensure oil doesn’t splatter.
  • Wire Cooling Racks– Placing the chicken on this after frying allows excess oil to drop from the bottom, keeping it extra crispy.
  • Large Baking Sheet– I use this light colored baking sheet. There is plenty of room- for all of the chicken. 
  • Box Cheese Grater– Grate the cheese from a block for best texture and flavor.

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Fried Eggplant on a white plate with a hand dipping one into marinara sauce with fresh basil on the side.

Fried Eggplant

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
5 from 2 ratings
Servings: 8 people
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This Fried Eggplant recipe is easy to make with fresh slices of eggplant coated in CRISPY, flavorful breading. Serve it as an appetizer or snack with marinara sauce for dipping.

Ingredients

US Customary - Metric

Eggplant

  • 2 small/medium eggplants, 1 ½ lbs. See notes
  • 1 teaspoon salt

Flour Mixture

  • ½ cup all-purpose flour
  • ½ teaspoon EACH: onion powder, paprika

Egg Mixture

  • 3 large eggs, whisked well
  • 1 ½ teaspoons Dijon mustard
  • 1-2 tablespoons heavy cream, optional

Breadcrumb Mixture

  • 2 cups Panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 3 tablespoons freshly chopped parsley
  • ¾ teaspoon garlic salt

For Frying

  • Vegetable oil, enough to cover the slices by half.

Instructions

  • Slice the eggplant into ¼-inch slices, no thinner or they’ll be flimsy. A little thicker is fine.
  • Sprinkle the slices with salt and transfer them to a colander while you measure out the remaining ingredients.
  • Combine the flour, egg, and breadcrumb mixtures in 3 separate shallow bowls.
  • Pat each slice completely dry in between paper towels, do this one at a time as you bread them.
  • Dredge completely in the flour mixture.
  • Dip each side in the egg mixture until just coated, use the edge of the bowl to remove any excess. (Too much egg left on the eggplant can bleed through the breading, which will make it less crispy.)
  • Coat each slice generously in the breadcrumbs, turning to coat on each side a few times.
  • Heat oil over medium-high heat to 350° F. Once hot and glistening, add the first batch of eggplant slices, don’t overcrowd the skillet. Brown on each side for 2-3 minutes, until golden. If the oil gets too hot, turn it down slightly, and turn it up again later if needed. Add additional oil as needed throughout frying.
  • Remove with a slotted spatula. If possible, set cooling racks over a baking sheet and let the eggplant cool on top for maximum crispiness. Otherwise, transfer to a paper towel lined plate.
  • Repeat with remaining eggplant. Serve with marinara sauce, basil, arugula, tomatoes, shaved parmesan cheese, and/or lemon slices.

Notes

Pro Tips:
  • Eggplant: I prefer to use organic eggplant as it's often smaller, which creates perfectly sized circles when sliced. Look for glossy, smooth (not wrinkly) skin with vibrant color. The outside should be firm, but not rock hard. It should feel heavy, which indicates that it's ripe and juicy.
  • I use 2 medium eggplants for this recipe, together they weigh 1.5 pounds and make approximately 30 fried eggplant slices.
  • Be sure to create slices no thinner than 1/4-inch, otherwise, it'll be flimsy.
  • Salting the eggplant draws out excess moisture that we later pat dry for extra crispy results!
  • Breading: Freshly grated Parmesan adds a lot of flavor to the breading. I grate Belgioioso Parmesan from a block. I use 4C Plain Panko Breadcrumbs.
  • Make sure the oil is sufficiently heated before you add the eggplant, this ensures the breading stays intact as it should fry immediately. Otherwise it can get soggy and won’t be as crispy.
  • Make adjustments to the heat (up/down), as needed throughout frying. 
  • A large (10-inch or larger) Cast Iron or Enamel Cast Iron skillet will achieve the best result for this recipe.
  • Marinara Sauce: I highly recommend serving this with Rao's or Carbone for a restaurant-quality dish. It makes all the difference.
  • You can also serve this over a salad (arugula pairs really well with it), or use it to make Eggplant Parmesan!
  • Clean as you go. By the time I’m ready to fry, I’ve wiped down the counter and I always wash the dishes as I go. This way you’re not left with a big mess to clean up afterward.
Frying Alternatives: (Though I recommend frying for best results.)
  • To bake instead of fry: Place on a baking sheet and drizzle with oil. Bake at 400° F for for up to 18 minutes, or until golden, flipping halfway through.
  • To air Fry: Spray with oil and air fry at 375° F 5-6 minutes per side, until golden.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers freeze well. Flash freeze on a plate for 1 hour, then stack them in a freezer bag and seal out all of the air.
  • To reheat: Bake from a thawed state on a baking sheet at 375° for 10-12 minutes.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 283kcal, Carbohydrates: 24g, Protein: 10g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 74mg, Sodium: 729mg, Potassium: 291mg, Fiber: 4g, Sugar: 4g, Vitamin A: 371IU, Vitamin C: 4mg, Calcium: 161mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer, Snack
Cuisine: American, Italian
Author: Stephanie