Crispy Fried Eggplant Recipe

 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.

Prep Time: 40 minutes | Cook Time: 15 minutes | Total Time: 55 minutes | 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

• Arrange on a plate and garnish with herbs. Serve hot with marinara or tzatziki.

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.