Description
Crispy, golden-brown fried eggplant slices, perfect as a side dish, appetizer, or in sandwiches. Includes tips for drawing out moisture and achieving the perfect crispy texture.
Ingredients
Scale
- 2 large eggplants, preferably Italian variety
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs
- 1/4 cup milk
- 1 cup breadcrumbs (panko or Italian seasoned)
- 1/2 cup grated Parmesan cheese (optional)
- Vegetable oil, for frying (about 2-3 cups)
- Fresh parsley, chopped (for garnish)
- Marinara sauce, for serving (optional)
Instructions
- Prepare the Eggplant: Wash eggplants, trim ends, and slice into 1/4-1/2 inch thick rounds or planks.
- Salt the Eggplant: Place eggplant slices in a colander, sprinkle with 1 tablespoon of salt (per 2 eggplants), toss, and let sit for 30 minutes to 1 hour to drain excess moisture.
- Rinse and Dry: Rinse eggplant slices thoroughly under cold water to remove salt. Pat very dry with paper towels.
- Prepare Breading Station: In separate shallow dishes, prepare the flour mixture (flour, salt, pepper, garlic powder, paprika), the egg mixture (eggs and milk), and the breadcrumb mixture (breadcrumbs and Parmesan cheese, if using).
- Bread the Eggplant: Dredge each eggplant slice in flour mixture, then egg mixture, then breadcrumb mixture, pressing gently to coat. Place breaded slices on a plate or baking sheet. Let sit for 15-20 minutes for breading to set (optional).
- Fry the Eggplant: Heat vegetable oil in a large skillet or Dutch oven to about 1/2 inch deep over medium heat. Test oil with a breadcrumb it should sizzle and brown in 30 seconds.
- Fry in Batches: Carefully place breaded eggplant slices in hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
- Drain: Remove fried eggplant slices with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Serve: Sprinkle with fresh chopped parsley. Serve hot as a side dish, appetizer, or with marinara sauce for dipping.
Notes
- Salting the eggplant is crucial for removing excess moisture and bitterness. Don’t skip this step!
- Patting the eggplant slices very dry after salting is also essential for achieving a crispy texture.
- Don’t overcrowd the pan when frying, as this will lower the oil temperature and result in soggy eggplant.
- Adjust the frying time depending on the thickness of your eggplant slices.
- For extra flavor, add Italian seasoning to the breadcrumb mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes