Eggplant Recipe
Eggplant is a versatile vegetable that can be transformed into a delightful and crispy dish, perfect for any occasion. This fried eggplant recipe is an excellent balance of simplicity and rich flavor, showcasing the eggplant’s natural texture while elevating it with the crunch of breadcrumbs and the savory taste of Parmesan. The combination of soft, tender insides with a crispy, golden crust makes this recipe both satisfying and comforting. Whether you’re serving it as an appetizer or a side dish, this eggplant recipe will impress at any meal.
Ingredients Breakdown
This recipe uses a handful of simple, yet flavorful ingredients. To get the best results, start by selecting firm and glossy eggplants that feel heavy for their size. Avoid any with wrinkled skin or soft spots, as those indicate over-ripeness. The panko breadcrumbs provide a light and airy texture compared to regular breadcrumbs, and the Italian seasoning infuses extra flavor. If you prefer, you can use plain panko and add your own seasoning mix. Parmesan cheese adds a sharp, salty note that complements the eggplant, while flour, eggs, and milk form the perfect dredging base to help the breadcrumbs stick. Vegetable oil is ideal for frying due to its neutral flavor, but you could also use an oil with a higher smoke point, such as peanut or canola oil.
Step-by-Step Instructions
The process of preparing fried eggplant is straightforward and rewarding. Begin by slicing the eggplants into thick, 1/2-inch rounds. Laying these slices out on paper towels and salting both sides helps draw out excess moisture, preventing the eggplant from becoming soggy during frying. Let the slices sit for 45 minutes, then thoroughly pat them dry to remove both the moisture and the bitterness that sometimes accompanies eggplant.
Next, prepare your dredging stations. Start by placing the flour on one plate, whisk the eggs and milk together in a shallow bowl, and combine the panko, Parmesan, salt, and pepper in another. Working in batches, coat each eggplant slice with flour, then dip it in the egg mixture, ensuring an even layer, before pressing it firmly into the panko breadcrumb mixture. The result is a perfectly coated eggplant ready to be fried.
For frying, heat vegetable oil in a large skillet until it reaches around 350°F. You’ll want the oil to be deep enough to cover the bottom of the skillet by about 1/4 inch. Fry the eggplant slices in batches, ensuring they don’t overlap in the pan. Cook for about 3 minutes, flipping halfway through, until each slice turns a rich golden brown. Transfer the fried eggplant to a wire rack to drain off excess oil, keeping the slices warm in the oven until all are done.
Recipe Tips
For an extra crispy finish, make sure to dry the eggplant slices thoroughly after salting.
If you’re out of Parmesan, you can substitute Romano or even Pecorino cheese for a sharper flavor.
To avoid soggy eggplant, fry the slices in batches and avoid crowding the pan. This ensures that the oil temperature remains consistent.
What to Serve With This Recipe
Fried eggplant is incredibly versatile and pairs beautifully with many different dishes. Serve it alongside a warm marinara sauce for dipping, or pair it with a crisp, fresh salad for a lighter meal. It also works well as a side to complement pasta dishes, particularly those with a tomato or cream-based sauce. If you’re feeling creative, you can even use the fried eggplant as a base for an eggplant parmesan, layering it with marinara and mozzarella before baking.
Storage and Reheating
If you have leftover fried eggplant, it’s easy to store and enjoy later. Place the slices in an airtight container, separating layers with parchment paper to prevent them from sticking together. Store them in the refrigerator for up to 3 days. When reheating, avoid the microwave, as it will make the eggplant soggy. Instead, use an oven or air fryer to maintain the crispy texture—heat the slices at 350°F for about 10 minutes, or until warmed through and crunchy.
Frequently Asked Questions
Can this recipe be baked instead of fried?
Yes! To bake, preheat your oven to 400°F. Arrange the breaded eggplant slices on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
How do I prevent the eggplant from becoming bitter?
Salting the eggplant slices before cooking is key to drawing out the bitterness. Allow the salted slices to rest for 45 minutes, then pat them dry. This step also helps achieve a better texture.
What oil is best for frying eggplant?
Vegetable oil is a great choice because of its neutral flavor and high smoke point, but you can also use peanut oil or canola oil for similar results.
Serving Suggestions
Before serving, garnish the fried eggplant with freshly chopped parsley for a pop of color and freshness. A light sprinkle of sea salt over the top just before serving enhances the flavor even more. For an extra-special touch, offer a variety of dipping sauces alongside the marinara, such as a garlic aioli or a spicy tomato chutney. These additions elevate the dish and provide a variety of flavors that will keep your guests coming back for more.
Ingredients
3 1/2 c. panko breadcrumbs with Italian seasoning
2 eggplants, around 3 lb. total
1/2 c. grated parmesan cheese
1 c. all-purpose flour
1/2 tsp. ground black pepper
1 1/2 tsp. salt, plus more for seasoning
3 eggs
1/2 c. milk
Vegetable oil, for frying
2 Tbsp. chopped fresh parsley
Instructions
Slice the eggplant into 1/2-inch thick rounds. Lay the slices in a single layer across two large baking sheets lined with paper towels. Lightly salt both sides of each eggplant slice and allow them to sit for 45 minutes. Once time has passed, pat each slice dry with paper towels to remove any excess moisture.
Set out three separate bowls or plates for the dredging process. In the first, place the flour. In a shallow bowl, whisk the eggs and milk until combined. In another shallow bowl, mix together the panko breadcrumbs, parmesan, salt, and black pepper.
Start by dredging 2 to 3 slices of eggplant at a time. First, coat the slices in flour, ensuring an even layer. Then, dip each slice into the egg mixture, allowing any excess to drip off. Finally, press the eggplant into the breadcrumb mixture, coating it fully on both sides.
Preheat your oven to 200°F to keep the fried eggplant warm.
In a large skillet, heat vegetable oil over medium-high heat until it reaches about 350°F. You’ll need enough oil to cover the skillet about 1/4-inch deep. Fry 4 to 5 eggplant slices at a time in a single layer, cooking for approximately 3 minutes or until golden brown on both sides. Transfer the fried eggplant to a wire rack placed over a sheet tray or use paper towels to absorb excess oil. Keep the fried eggplant warm in the oven while you cook the remaining slices, adding more oil to the skillet as necessary.
Before serving, garnish the fried eggplant with freshly chopped parsley and a pinch of salt. Marinara sauce on the side is a great addition for dipping.
Eggplant Recipe
Ingredients
- 3 1/2 c. panko breadcrumbs with Italian seasoning
- 2 eggplants around 3 lb. total
- 1/2 c. grated parmesan cheese
- 1 c. all-purpose flour
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. salt plus more for seasoning
- 3 eggs
- 1/2 c. milk
- Vegetable oil for frying
- 2 Tbsp. chopped fresh parsley
Instructions
- Slice the eggplant into 1/2-inch thick rounds. Lay the slices in a single layer across two large baking sheets lined with paper towels. Lightly salt both sides of each eggplant slice and allow them to sit for 45 minutes. Once time has passed, pat each slice dry with paper towels to remove any excess moisture.
- Set out three separate bowls or plates for the dredging process. In the first, place the flour. In a shallow bowl, whisk the eggs and milk until combined. In another shallow bowl, mix together the panko breadcrumbs, parmesan, salt, and black pepper.
- Start by dredging 2 to 3 slices of eggplant at a time. First, coat the slices in flour, ensuring an even layer. Then, dip each slice into the egg mixture, allowing any excess to drip off. Finally, press the eggplant into the breadcrumb mixture, coating it fully on both sides.
- Preheat your oven to 200°F to keep the fried eggplant warm.
- In a large skillet, heat vegetable oil over medium-high heat until it reaches about 350°F. You’ll need enough oil to cover the skillet about 1/4-inch deep. Fry 4 to 5 eggplant slices at a time in a single layer, cooking for approximately 3 minutes or until golden brown on both sides. Transfer the fried eggplant to a wire rack placed over a sheet tray or use paper towels to absorb excess oil. Keep the fried eggplant warm in the oven while you cook the remaining slices, adding more oil to the skillet as necessary.
- Before serving, garnish the fried eggplant with freshly chopped parsley and a pinch of salt. Marinara sauce on the side is a great addition for dipping.