 Make the perfect crispy fried eggplant with this simple, foolproof recipe! Ideal for beginners, this guide walks you through slicing, breading, and frying eggplant for a crunchy appetizer or side dish.
Table of Contents
Prep Time: 40 minutes |Â Cook Time: 15 minutes |Â Total Time: 55 minutes |Â Servings: 4
Ingredients
- 1 large eggplant
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (use panko for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- Oil for frying (vegetable oil or olive oil)
- Fresh parsley or basil for garnish (optional)
Step-by-Step Instructions
1. Prep the Eggplant
- Slice the eggplant into ¼-inch thick rounds.
- Sprinkle both sides with salt and let sit for 30 minutes to remove bitterness and moisture.
- Rinse slices under cold water and pat dry with paper towels.
2. Set Up Breading Station
- Bowl 1: Mix flour, salt, pepper, and garlic powder.
- Bowl 2: Beat eggs until smooth.
- Bowl 3: Add breadcrumbs (mix in 1 tsp Italian herbs or Parmesan for extra flavor).
3. Bread the Eggplant
- Dip each slice in flour → eggs → breadcrumbs. Press crumbs gently to stick.
4. Fry to Crispy Perfection
- Heat ½ inch of oil in a skillet over medium-high heat.
- Fry eggplant in batches for 2-3 minutes per side until golden. Avoid overcrowding the pan.
- Drain on paper towels to remove excess oil.
5. Serve
Tips for Success
- Extra Crispy: Double-coat by dipping breaded slices in eggs and crumbs again.
- Oven Option: Bake at 400°F (200°C) for 20 minutes for a lighter version.
- Storage: Keep leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer.
