The Best Fried Eggplant EVER! This is so easy to make at home and so much better than most restaurant versions. With our magic ingredient, you will easily have perfect results every time!
Let’s face it. There’s often a touch of technique or special ingredients you’d never think of to getting everything just right. That doesn’t mean the recipe is difficult to make. There’s often just a secret ingredient or specific technique that you need to have!
For this recipe, it’s a little bit of both. Do you pan-fry or deep-fry? Use flour, batter, or breadings? What about the oil? How hot is too hot, and can I manage a vat of frying liquid without needing emergency medical care?
Let’s demystify the frying process a bit and tackle one of my favorites: crispy Fried Eggplant.
Eggplant may not be on the “favorite vegetables” list for some people, but I’ve never had anyone turn down one of these crunchy slices!
Fried Eggplant
Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal. Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal.
Prep: 20min
Total: 22min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 144 kcal, Carbohydrate 27 g, Protein 4 g, Fat 2 g, Cholesterol 40 mg, Sodium 710 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving
Ingredients:
- 1 Large Egg
- 1 Teaspoon Salt
- 1/3 Cup Cornstarch
- 1 Small Eggplant (Cut Into 1/4 Inch Thick Slices)
- 1 Cup Italian Seasoned Panko Bread Crumbs
- Lemon Wedges-Optional
- Jarred Marinara Sauce-Optional
- Sliced Mozzarella-Optional
Instruction:
- In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.
- Heat 1/2 inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve.
How to Make Crispy Fried Eggplant
FAQ
How do you fry eggplant without it getting soggy?
Does eggplant need to be soaked before frying?
Is it better to peel eggplant before frying?
What is the secret to cooking eggplant?
