Description
A simple and delicious recipe for crispy fried eggplant slices, breaded and fried to golden perfection. Perfect as an appetizer or side dish, this Mediterranean-inspired recipe features seasoned breadcrumbs and a light frying technique to achieve a crunchy exterior while keeping the eggplant tender inside.
Ingredients
Scale
Eggplant Preparation
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 teaspoon salt
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (plain or seasoned)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Frying
- Vegetable oil for frying (about 1/2 inch deep)
Instructions
- Prepare Eggplant: Place the eggplant slices on a paper towel-lined tray and sprinkle both sides evenly with salt. Let their moisture draw out for 20 to 30 minutes, then pat the slices dry with paper towels to remove excess liquid and salt.
- Set Up Breading Stations: Arrange three shallow bowls; the first with all-purpose flour, the second with beaten eggs, and the third with breadcrumbs combined with garlic powder and black pepper. This setup will help coat each slice evenly.
- Bread the Eggplant: Take each eggplant slice and dredge it first in the flour, making sure it is lightly coated, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture until fully coated on both sides.
- Heat Oil: Pour vegetable oil into a large skillet to about 1/2 inch depth and heat it over medium heat until shimmering and hot enough for frying. You can test the temperature by dropping a breadcrumb in; it should sizzle immediately.
- Fry the Eggplant: In batches, carefully add the breaded eggplant slices to the hot oil. Fry each side for 2 to 3 minutes until they turn golden brown and develop a crisp crust. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Using tongs or a slotted spatula, transfer the fried eggplant to a paper towel-lined plate to drain any excess oil. Serve the slices warm as a side dish, appetizer, or paired with marinara sauce or a yogurt-garlic dip if desired.
Notes
- For extra crispiness, substitute regular breadcrumbs with panko breadcrumbs.
- This recipe works exceptionally well with both globe and Italian eggplants.
- Try topping the fried eggplant with grated Parmesan cheese for added flavor.
- Serve alongside marinara sauce or a yogurt-garlic dip for a tasty accompaniment.
