Fried Eggplant

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.

Prep Time30

Cook Time25

Total Time55

Course: Appetizer, Snack

Cuisine: American, Italian

Servings: people

Calories: 283kcal

Author: Stephanie

Ingredients

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.

US Customary - Metric

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